Barbeque Turkey Meatballs
- 1/2 cup rolled oats
- 1/2 cup milk
- 1 pound ground turkey (see note)
- 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
Adapted from healthcraft.com
In a mixing bowl, combine oats and milk and let stand for 15 minutes. Add the turkey/beef and one chopped onion. Mix well and form into 1-inch meatballs.
In a hot, dry skillet, covered with vent open, dry sauté the meatballs over medium heat 275°F to 300°F (135°C to 150°C) until brown on all sides, about 15 minutes. Using tongs or slotted spoon, 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, the garlic, and tomato paste, sauté in the meatball drippings until the tomato paste is slightly browned, 3 to 5 minutes, stirring occasionally. Do not allow paste to burn.
To deglaze the skillet, slowly stir in the coffee and reduce the heat to medium-low 175°F to 200°F (78°C to 93°C). 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.
NOTE: Use lean ground beef, or a combination of ground turkey and lean beef. Also works exceptionally well with 1/3 each beef, veal and pork.