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Glazed Turkey Meatballs with Noodles

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Submitted by: M. Demmler

 

A mixture of ground turkey & beef, plus brown bread crumbs, yogurt, OJ & maple syrup make these meatballs that are cooked in the crock pot with a glaze.
 

Ingredients

  • 1 1/2 lbs ground turkey
  • 1/2 lb ground beef
  • 2 slices dry brown bread (ground into fine crumbs)
  • 1/4 cup plain yogurt
  • 1/4 cup orange juice
  • 2 tbsp maple syrup
  • 2 eggs
  • 1/4 cup onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp chopped parsley
  • Glaze:
  • 3 cups reduced-sodium beef broth
  • 2 tbsp maple syrup
  • 1/4 cup orange juice
  • 1 tsp Dijon mustard
  • Noodles:
  • 1 package rice noodles or 4 oz. linguini
  • 2 cups frozen Asian or Chinese vegetables
  • 2-3 tbsp sesame seeds

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Method

Add all meatball ingredients together and mix by hand until everything is incorporated. Using a small ice cream scoop form meatballs, or simply use your hands to shape. Set meatballs on covered tray. Whisk glaze ingredients and add to crock pot or slow cooker. Heat liquid on High heat setting until hot; add meatballs one by one, making sure all meatballs are coated with liquid. Cover and cook for 2-3 hours. Periodically turn meatballs to glaze with liquid. When meatballs look brown and glaze begins to adhere and reduce in consistency, cook noodles and vegetables according to packages. Drain and combine. Once meatballs are plump and a golden color, remove and keep warm. Cook glaze until thick and bubbly. Pour over noodles and serve with meatballs. Top noodles with sesame seeds.

 

Notes: These meatballs are also great by themselves or with your favorite Asian/Chinese side dishes. To turn into appetizers use a melon baller or make tiny meatballs by hand, and use the glaze as a dipping sauce. This recipe took me a long time to get right, but it took a short time for my boyfriend and 14-year-old son to eat them.

 

Number of Servings: makes 3 dozen medium-sized meatballs

 

Submitted by: M. Demmler ()

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