Step

• 1

  In a separate small bowl, combine the milk and bread crumbs.

• 2

  In a large bowl, mix together turkey, garlic salt, onion powder, salt, pepper, Worcestershire sauce, cayenne pepper, egg and jalapeños.

• 3

  Add the bread crumb milk mixture to the bowl and combine. Cover with plastic and refrigerate for up to 1 hour.

• 4

  When ready to cook, set the grill temperature to 350°F and preheat, lid closed for 15 minutes

• 5

  Roll the turkey mixture into balls, about one tablespoon each and place the meatballs in a single layer on a parchment lined baking sheet.

• 6

  Cook meatballs until they start to brown, flipping occasionally until they reach an internal temperature of 175 degrees F and all sides are browned (about 20 minutes).

  350 ˚F / 177 ˚C

  175 ˚F / 79 ˚C

• 7

  Glaze: Combine cranberry sauce, marmalade, chicken broth, and jalapeños and cook over medium heat in a small saucepan on the stovetop. Cook until ingredients are incorporated.

• 8

  Half way through meatball cook time, brush the meatballs with the cranberry glaze.

• 9

  Transfer meatballs to a serving dish with cranberry glaze on the side. Serve immediately. Enjoy!