Barbeque Turkey Meatballs

By jgprechtl

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

Preparation

Step 1

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.