Carolina Dreaming Appetizer Meatballs
Makes 24 meatballs, about 8 servings. Recipe by Janice Elder, Charlotte, North Carolina, is the Southeast Region winner in the Southern Peanut Growers’ 2014 “PB My Way” recipe contest.
1/2 cup peanut butter
1/4 cup fig preserves
2 tbls. Worcestershire sauce
2 tbls. fresh lemon juice
1 tbl. minced or grated fresh ginger
1/2 tsp. freshly ground black pepper
1/4 tsp. ground red pepper
11/4 lbs. ground turkey
4 green onions, finely chopped (including green tops)
1/4 cup chopped fresh parsley
1 large egg
1 tsp. salt
Optional garnishes: diced green onion tops and/or chopped parsley
1. Preheat oven to 425 F.
2. Whisk together the peanut butter, preserves, Worcestershire sauce and lemon juice until well blended; add ginger, black and red pepper, mixing well. Reserve.
3. Place approximately half of the peanut butter mixture into a mixing bowl (reserve remainder for later use); add turkey, green onions, parsley, egg and salt to the mixing bowl and mix lightly but thoroughly. Roll mixture into 1-inch balls and place 1 inch apart on lightly greased, rimmed baking sheet.
4. Place into oven and bake for 15 minutes.
5. Remove the pan from the oven and brush the tops of the meatballs with the remaining peanut butter mixture. Return the pan to the oven and bake for about 5 to 8 minutes more, or until nicely browned. Remove from oven. Arrange on a serving plate and sprinkle with diced green onion tops and/or parsley, if desired. Looks nice with decorative toothpicks placed in each meatball for easy consumption.