MINI MEATBALLS WITH RASPBERRY SAUCE
1 1/2 pounds lean ground turkey or chicken (skinless)
1/2 cup unseasoned dry bread crumbs
1/3 cup minced onions
1/4 cup chopped fresh parsley
1 egg white
1/2 teaspoon each garlic powder and ground sage
1/4 teaspoon EACH salt and black pepper
1 cup seedless raspberry jam
1/4 cup prepared mustard
1 1/2 tablespoons prepared horseradish
Combine ground turkey or chicken, bread crumbs, onions, parsley, egg white, garlic powder, sage, salt, and pepper in a medium bowl. Mix well (using your hands works best). Form mixture into bite-size meatballs, about 1-inch diameter. You should end up with 65-70 meatballs.
Place meatballs on a baking sheet that has been sprayed with non-stick spray. Bake at 400 degrees F. for 12-15 minutes, until cooked through (test for "doneness" after 12 minutes). Remove from over and transfer to a large saucepan.
SAUCE: In a small saucepan, stir together jam, mustard, and horseradish. Cook over medium-high heat for 2-3 minutes, stirring often. Sauce will be thick and bubbly. Pour sauce over meatballs. Stir well. Cover and simmer over medium-low heat for 10 minutes. Transfer to a serving dish and serve hot. Makes 8 servings.
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