Spicy Turkey Meatballs on Skewers

Ingredients:

Hot raspberry glaze

• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1/4 cup raspberry jam
• 1/4 tsp cayenne pepper
• 1/4 teaspoon white wine vinegar
• 0.5 tsp chili powder

Turkey meatballs

• 1 egg
• 2 tbsp chopped parsley leaves
• 0.5 tsp salt
• 1/4 tsp dried sage
• 1/8 tsp cayenne pepper
• 0.5 cup panko breadcrumbs
• 2 cloves garlic, crushed
• Half a small onion, finely diced
• 450 g of ground turkey
• Special equipment: cocktail skewers for serving

Preparation:

1. Hot raspberry glaze:
   
   Combine the butter and garlic in a small saucepan and heat over medium heat until the butter is completely melted, about 2 minutes. Add the jam, cayenne pepper, vinegar, and chili powder. Cook for another 2 minutes and season with salt. Pour half of the glaze into a bowl. Keep the other half warm in the small saucepan.
2. Preheat oven to 200°C.
3. Turkey meatballs:
   
   In a small bowl, combine the egg, parsley, salt, sage, and cayenne pepper. Add panko breadcrumbs, garlic, and onion and mix. Mix in the ground turkey with your hands, distributing the ingredients evenly. Do not compact the mixture, otherwise the meatballs will be tough.
4. Form the meatballs into 2.5 cm balls and place them on a parchment-lined baking sheet. Brush the meatballs with half of the hot raspberry glaze from the bowl. Bake the meatballs for about 12 minutes, brushing them with the warmed glaze halfway through. Insert a cocktail skewer into each meatball and serve.