I was talking to someone about turkey meatballs recently (because these are conversations I have on a regular basis!), and we discussed the best ways to make sure the meatballs had a good binder so they stayed, well, shaped like meatballs.
This recipe for Tangy BBQ Turkey Meatballs has no issues with fall-apart meatballs. There are plenty of breadcrumbs to make sure the meatballs are fully intact and remain that way through the cooking process.
The BBQ sauce here is also really tangy, just as the title suggests. It’s not exactly spicy but there is definitely this interesting little kick, which my family really liked. I’m guessing that’s probably the spicy brown mustard I used, so you could substitute with Dijon or even yellow mustard, I suppose, if you didn’t want that little kick.
I served these with mashed potatoes and steamed carrots from my garden. It was definitely a nice little comfort meal for me – I do love the whole meatballs and mashed potatoes combo.
How will you #TryTurkey this week?
Lara
Tangy BBQ Turkey Meatballs
Ingredients
FOR THE MEATBALLS
- 1 pound Ground Turkey
- 1 cup Breadcrumbs
- 1 Tablespoon Black Pepper
- 1 teaspoon Italian Seasoning or you could use Oregano
- 1 teaspoon Basil
- 2 cloves garlic minced
FOR THE SAUCE
- 1 cup Ketchup
- ½ cups BBQ Sauce
- 1 teaspoon Spicy Brown Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Brown Sugar
- 1 teaspoon Sugar
Instructions
For meatballs
- Preheat oven to 400 degrees.
- Combine ground turkey, breadcrumbs, black pepper, Italian seasoning, basil, and garlic, and mix well.
- Form into golf-ball-sized meatballs and place in a greased baking pan.
- Bake for 20 – 25 minutes, until browned and cooked through.
For sauce
- Mix all sauce ingredients well in a small bowl.
- Place meatballs and sauce in a saucepan over medium low heat.
- Mix well and keep warm until ready to serve.