Makes: 30 Meatballs (15 2-meatball servings)


1 egg

1/4 cup low fat milk

1/2 cup Meijer plain bread crumbs

1 teaspoon salt

1/2 teaspoon McCormick® Poultry Seasoning

1/4 teaspoon McCormick® Black Pepper, Ground

1 1/2 pounds ground turkey

1 tablespoon Meijer olive oil

1/2 cup Meijer Naturals chicken broth

1 cup Meijer orange marmalade

1 tablespoon white wine vinegar

1 pinch McCormick® Red Pepper, Ground

Nutritional information (per servings): Calories: 123, Sodium: 245mg, Fat: 3g, Cholesterol: 37mg, Carbohydrates: 17g, Fiber: 0g, Protein: 7g


1. Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper. Add ground turkey; mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.

2. Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides. Remove meatballs from skillet. Set aside.

3. Mix orange marmalade, broth, vinegar and red pepper in skillet on medium heat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet. Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency.

Recipe adapted from McCormick Kitchens,

Sweet Potato Skins with White Chicken Chili

White bean Chicken Chili-Recipe

Makes: 16


8 small sweet potatoes washed and pat dry