Baked Turkey Meatballs with Raspberry Glaze Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings


1 pound ground turkey
1 cup Panko breadcrumbs
1 large egg
1 cup Skinnygirl™ Raspberry Dressing, divided
1 clove garlic, minced
½ teaspoon dried thyme
3/4 cup seedless raspberry jam
2 tablespoons bourbon (optional)
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch


  1. Preheat oven to 400 degrees. In a medium bowl combine turkey, breadcrumbs, egg, ¼ cup Skinnygirl Raspberry Dressing, garlic, and thyme. Season with salt and pepper.
  2. Roll mixture into 16 1-1/2 inch balls and arrange on parchment lined baking sheet. Bake 20 minutes or beginning to brown and meatballs are thoroughly cooked.
  3. Meanwhile, in small saucepot, combine remaining ¾ cup Skinnygirl dressing, jam, bourbon, mustard and Worcestershire. Bring to a boil over high heat then reduce heat to low.
  4. Combine cornstarch with ¼ cup water. Stir into raspberry mixture and simmer 2 minutes or until thickened.
  5. Toss half of glaze with meatballs and serve remaining sauce with meatballs for dipping. Garnish with fresh thyme.