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Kristen Richardson

Hot ‘N’ Honey Turkey Meatball Skewers

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Servings: 4
Calories: 321
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey
  • 1 egg
  • 1/2 cup Italian seasoned whole wheat breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can pineapple chunks
  • 4-5 large jalapenos, cut into chunk and deveined and deseeded
  • 1 pint cherry tomatoes
  • 20-25 skewers
Skewer Glaze
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 tsp crushed red pepper

Method
 

  1. Line large plate with wax paper. Mix first four ingredients together in bowl.
  2. Form bite-size meatballs and place on lined plate. This should make about 20 meatballs. If you have more than one layer, be sure to separate the layers between wax paper. 
  3. Place plate in freezer and leave for about 15-20 minutes or until the meatballs are firm. 
  4. While the meatballs are in the freezer, chop up and prep all your veggies. Make sure the jalapenos are free from seeds and veins; otherwise they’ll be too hot! 
  5. After the veggie prep, combine all three glaze ingredients and mix well until blended. 
  6. Take meatballs out of the freezer when done and assemble skewers in the following order: meatball, jalapeno, 1 tomato and 2 pineapple chunks. Repeat until all skewers are completed. 
  7. Preheat grill to about 375⁰ and spray with nonstick grill spray. 
  8. Coat one side of the skewers with the glaze while still on the plate, and place glaze-side down on grill. Coat the other side with the glaze and let cook, about 10 minutes. Flip over and cook another 10 minutes. 
  9. Continue to rotate until skewers are completely cooked through. 
  10. Take off grill and enjoy!!

Notes

Pair with a side of brown rice or quinoa to complete the meal!