Steps

• Step 1

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

  Ingredients

  • 1/4 Cup milk

  • 1/2 Cup plain breadcrumbs or panko

• Step 2

  In a large bowl, add the turkey, jalapeño, garlic salt, onion powder, salt, pepper, Worcestershire sauce, cayenne pepper, and egg, and mix gently to combine.

  Ingredients

  • 1 1/4 Pound ground turkey

  • 1  jalapeño, seeded and finely diced

  • 1/2 Teaspoon garlic salt

  • 1 Teaspoon onion powder

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Ground black pepper

  • 1/4 Teaspoon Worcestershire sauce

  • Pinch cayenne pepper

  • 1 Large egg, beaten

• Step 3

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

• Step 4

  Make the cranberry glaze. In a small saucepan on the stove-top over medium heat, combine the cranberry sauce, marmalade, chicken broth, and jalapeño, and cook, stirring occasionally, until the ingredients are incorporated. Reserve half of the glaze for serving.

  Ingredients

  • 1 Cup canned jellied cranberry sauce

  • 1/2 Cup orange marmalade

  • 1/2 Cup chicken broth

  • 1 Tablespoon minced jalapeños or more, to taste

  • To Taste Salt

  • To Taste Ground black pepper

• Step 5

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

  350 ˚F / 177 ˚C

• Step 6

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

• Step 7

  Place the baking sheet directly on the grill grates. Close the lid and cook the meatballs for 10 minutes. Brush the meatballs with the cranberry glaze and close the lid. Cook flipping occasionally until they reach an internal temperature of 175°F and all sides are browned, 10 minutes.

  00:20

  350 ˚F / 177 ˚C

  175 ˚F / 79 ˚C

• Step 8

  Remove the meatballs from the grill and serve with reserved cranberry glaze on the side. Serve immediately. Enjoy!