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. They’re made with equal parts of ground beef and ground dark turkey meat; the latter means that they’re a little lighter but still plenty tender and flavorful, thanks to the dark poultry meat. An entire cup of cheddar cheese is folded into the meat, along with Italian-style breadcrumbs; when you add these ingredients, be careful not to overmix in order to keep the meatballs light. A couple tablespoons of Worcestershire sauce brings a sweet-sour edge that complements the glaze.
And yes, let’s talk about that sticky-sweet glaze. You’ll want to slurp it up on its own, but it really does take these beef and turkey meatballs to the next level. It’s a ketchup-based sauce that’s amped up with soy sauce for a salty,edge plus light brown sugar, onion powder, garlic powder, smoked paprika and cayenne pepper. It comes together in a snap and can be prepped as the meatballs bake in the oven.
That’s the other thing that we love about this recipe. Rather than pan-frying the meatballs, which can lead to oil splatters all over your stovetop, these are oven baked with no oil at all. Not only is this a healthier way to cook meatballs, but it’s so much easier.The meatballs can be made up to 2 days in advance. Cool the meatballs to room temperature on the baking sheet, then transfer to a lidded container or sealable bag and refrigerate.
The glaze can be made up to 1 week in advance. Refrigerate in a lidded container and re-warm in a saucepan before tossing with the reheated meatballs.In a large bowl, add the beef, turkey, cheese, eggs, Worcestershire sauce, breadcrumbs, pepper and salt and, using your hands, mix until well combined.Roll small pieces of the mixture into 1-inch meatballs between the palms of your hands and place on the baking sheet. The meatballs can be closely spaced, but make sure they are not touching.
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