WALMART FROZEN MEATBALLS RECIPES

Steps:

• Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.
• Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.
• Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.

Steps:

• In a large nonstick skillet, heat olive oil over medium heat and add onions and garlic. Sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Set aside to cool.
• In a large bowl, combine beef, turkey, egg, onion mixture, breadcrumbs, ¼ teaspoon salt, pepper and allspice. Mix well and form into 16 meatballs.
• Add beef broth to the pan and bring to a boil. Reduce the heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes, until cooked through.
• Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the broth, transfer to a blender with cream cheese and blend until smooth. Return to the skillet with the meatballs and simmer