Ingredients
Yield: Approximately 30 meatballs (.75 ounces each)
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
For the Meatballs:
1 cup panko bread crumbs
1 egg beaten
¼ cup finely minced shallots
¼ cup whole milk
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons finely minced fresh rosemary
1 tablespoon finely minced fresh parsley
1 teaspoon Worcestershire sauce
½ teaspoon Coleman’s dry mustard
Few drops Sriracha hot sauce
¼ cup finely grated Romano cheese
1 pound ground turkey
For the Glaze:
½ cup finely minced shallots
½ cup catsup
1 cup apple jelly
½ cup cider vinegar
1 cup unsweetened apple sauce
¼ cup brown sugar
2 tablespoons tomato paste
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon Coleman’s dry mustard
Extra chopped fresh parsley, to garnish finished dish
Preparation
