Yield: 24 meatballs, about 8 servings
1/2 cup peanut butter
1/4 cup fig preserves
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon minced or grated fresh ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 1/4 pounds ground turkey
4 green onions, finely chopped (including green tops)
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
Optional garnishes: diced green onion tops and/or chopped parsley
Preheat oven to 425°F.
Whisk together the peanut butter, preserves, Worcestershire sauce and lemon juice until well blended; add ginger, black and red pepper, mixing well. Reserve.
Place approximately half of the peanut butter mixture into a mixing bowl (reserve remainder for later use); add turkey, green onions, parsley, egg and salt to the mixing bowl and mix lightly but thoroughly. Roll mixture into 1” balls and place 1” apart on lightly greased, rimmed baking sheet.
Place into oven and bake for 15 minutes.
Remove the pan from the oven and brush the tops of the meatballs with the remaining peanut butter mixture. Return the pan to the oven and bake for about 5 to 8 minutes more, or until nicely browned. Remove from oven. Arrange on a serving plate and sprinkle with diced green onion tops and/or parsley, if desired. Looks nice with decorative toothpicks placed in each meatball for easy consumption.