Barbeque Turkey Meatballs

Barbeque Turkey Meatballs
Barbeque Turkey Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup rolled oats

  • 1/2

    cup milk

  • 1

    pound ground turkey or lean ground beef

  • 2

    medium sweet onions, minced

  • 1

    clove garlic, minced

  • 1

    cup brewed coffee

  • 3

    tablespoons tomato paste

  • 1/4

    cup apple cider vinegar

  • 2

    tablespoons Worcestershire sauce

  • 1/2

    cup brown sugar

  • 1/4

    teaspoon Dijon mustard

  • 1/4

    teaspoon ground cinnamon

  • 1/4

    cup ketchup

  • 1

    teaspoon chopped fresh parsley

Directions

In a mixing bowl, combine oats and milk and let stand for 15 minutes. Add the turkey/beef and one of the onions. Mix well and form into 1-inch meatballs. In a hot, dry skillet, covered with vent open, dry sauté the meatballs over medium heat until brown on all sides, about 15 minutes. Turn occasionally as they release from the skillet. Re-cover the skillet each time the meatballs are turned. Remove the meatballs with a slotted spoon and set aside. To the skillet, add the remaining onion and the garlic, sauté in the meatball drippings until slightly browned, 3 to 5 minutes, stirring occasionally Slowly stir in the coffee and reduce the heat to medium-low. Add the remaining ingredients except the parsley and mix well. Return the meatballs to the skillet. Cover and close the vent. When the lid spins freely on a cushion of water the vapor seal has formed, 3 to 5 minutes. After forming the seal cook for 10 to 12 minutes. To serve, sprinkle with parsley and serve with cocktail forks or toothpicks.

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