Sweet Chili Meatballs

I haven’t been cooking very successfully these days. I seem to some days be back to my pre-cooking-lots-self who didn’t often cook because following recipes was too difficult for me – I have difficulty staying on track.

Hubby says I’m all off kilter due to this being my first week of a totally new schedule/lifestyle. I think he’s on to something.

Hubby *supervised* tonite to ensure I didn’t goof this one up!

Pretty yummy! I had mine a la carte… Hubby ate his over Thai Jasmine Rice… Served w/ Hawaiian rolls and a side salad.

We’ll eventually try these (sans sauce) in John’s Spaghetti Sauce.

The sauce can be made 2 ways depending on your mood and taste preferences. Both are amazingly delicious – choose Savory & Sweet OR Spicy & Sweet!

NOTE: If you’re making the Heinz Chili Sauce and redcurrant jelly version, but can’t find redcurrant jelly, you can substitute grape jelly.

Sweet Chili Meatballs Recipe

Meatball Ingredients

• 2 lb 99% extra lean ground turkey
• 2 eggs, slightly beaten
• 1/2 cup Italian Style Breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup light sour cream
• 1 tsp garlic salt
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 Tbsp extra virgin olive oil [only for stovetop version]

Sauce Ingredients | Savory & Sweet Version

• 1 cup Heinz Chili Sauce
• 1 cup redcurrant jelly
• 1/2 cup water [only for stovetop version]

Sauce Ingredients | Spicy & Sweet Version

• 1 cup sweet chili sauce
• 1 cup apricot preserves
• 1/2 cup water [only for stovetop version]

Instant Pot Directions

1. In a small bowl, combine 1 cup chili sauce and 1 cup jelly/preserves.
2. Add 1/2 cup of sauce mixture to bottom of Instant Pot’s (IP) inner pot.
3. In a large bowl, mix 2 pounds 99% extra lean ground turkey, 2 eggs, slightly beaten, 1/2 cup Italian Style Breadcrumbs, 1/2 cup grated Parmesan cheese, 1/2 cup light sour cream, 1 tsp garlic salt, 1 tsp onion powder, and 1 tsp dried oregano until well-combined.
4. Form 40 2 Tbsp meatballs.
5. Layer meatballs on top of sauce base as loosely as possible. I typically end up with a 3-layer pyramid type shape.
6. Pour remaining 1 1/2 cups sauce mixture over meatballs. I try to ensure that there is maximum coverage to top-most meatballs.
7. Seal lid and select PRESSURE COOK (or MANUAL) for 10 mins.
8. When cooking cycle completes, do a quick release and select CANCEL.
9. Select SAUTE – NORMAL and simmer to thicken sauce about 3 mins.
10. While sauce is thickening, use your serving spoon to very gently stir meatballs to separate from each other and coat in sauce.
11. Select CANCEL and allow to rest for a few minutes for sauce to continue thickening before serving.

Slow Cooker Directions

1. In a small bowl, combine 1 cup chili sauce and 1 cup jelly/preserves.
2. Add 1/2 cup of sauce mixture to bottom of slow cooker’s inner pot.
3. In a large bowl, mix 2 pounds 99% extra lean ground turkey, 2 eggs, slightly beaten, 1/2 cup Italian Style Breadcrumbs, 1/2 cup grated Parmesan cheese, 1/2 cup light sour cream, 1 tsp garlic salt, 1 tsp onion powder, and 1 tsp dried oregano until well-combined.
4. Form 40 2 Tbsp meatballs.
5. Layer meatballs on top of sauce base as loosely as possible. I typically end up with a 3-layer pyramid type shape.
6. Pour remaining 1 1/2 cups sauce mixture over meatballs. I try to ensure that there is maximum coverage to top-most meatballs.
7. Cover with lid and cook on low for 6-8 hours or high for 3-4 hours.
8. Use your serving spoon to very gently stir meatballs to separate from each other and coat in sauce.

Stovetop Directions

1. In a small bowl, combine 1 cup chili sauce, 1 cup jelly/preserves, and 1/2 cup water.
2. In a large bowl, mix 2 pounds 99% extra lean ground turkey, 2 eggs, slightly beaten, 1/2 cup Italian Style Breadcrumbs, 1/2 cup grated Parmesan cheese, 1/2 cup light sour cream, 1 tsp garlic salt, 1 tsp onion powder, and 1 tsp dried oregano until well-combined.
3. Form 40 2 Tbsp meatballs.
4. Heat a large skillet over medium heat on stovetop.
5. Add 1 Tbsp EVOO and heat.
6. Add meatballs (in batches), browning on at least 2 sides for about 2 mins each (total of about 4 mins per batch.
7. Drain excess fat.
8. Pour 2 cups sauce mixture over meatballs.
9. Simmer 5 – 10 mins until jelly/preserves is/are melted, stirring ocassionally.
10. Simmer for 10-15 mins until sauce has thickened.

NOTE: Nutrition Facts are estimated for sweet chili sauce and apricot preserves version.

Nutrition Facts
Serving size: 5 Meatballs
Servings: 8
Amount per serving
Calories	166
% Daily Value*
Total Fat 4.8g	6%
Saturated Fat 1.9g	9%
Cholesterol 68mg	23%
Sodium 448mg	19%
Total Carbohydrate 20.3g	7%
Dietary Fiber 0.5g	2%
Total Sugars 12.7g
Protein 9.1g
Vitamin D 8mcg	40%
Calcium 81mg	6%
Iron 1mg	6%
Potassium 50mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowFat