Wednesday, September 7, 2011

BBQ (Turkey) Meatballs

What a delicious treat from The Pioneer Woman! I have had this recipe bookmarked for nearly 2(!!) years, and it did not disappoint. We try to eat ground turkey in substitution for beef, and I am so glad I did. The meatballs were fantastic. They were juicy, flavorful, and warmed us up on a dreary, rainy day.

The original recipe had just enough sauce to coat the meatballs, but nothing for the mashed potatoes so I doubled the sauce ingredients (which is edited below). A great and easy meal to comfort your body and soul. Pair these with mashed potatoes and salad for a complete meal.
Meatballs ready to cook in the oven

PW's BBQ (Turkey) Meatballs
For the Meatballs:
  • 1-1/2# ground turkey (93% lean)
  • 3/4 cups oats
  • 1 cup milk (I used skim milk)
  • 3 Tbsp very finely minced onion
  • 1-1/2 tsp salt
  • Plenty of ground black pepper
For Cooking Meatballs:
  • 1 cup all-purpose flour (coating for frozen meatballs)
  • Canola oil
For the BBQ Sauce:
  • 2 cups ketchup
  • 4 Tbsp sugar
  • 6 Tbsp vinegar
  • 4 Tbsp Worcestershire sauce
  • 1/2 cup finely minced onion
  • 2 dashes Tabasco sauce
Serve: Mashed potatoes, egg noodles, or crusty French bread

1. Preheat oven to 350 degrees.
2. Combine all meatball ingredients. Roll them into medium-small balls (I used my medium OXO cookie scoop) and place them on a cookie sheet. Place the sheet in freezer for 5 minutes. (I accidentally placed them in for 10 minutes and the bottoms of the meatballs were partially frozen... so keep a timer!)
3. After 5 minutes, remove the meatballs from the freezer and immediately dredge in unseasoned flour.
4. Brown the meatballs in canola oil until just brown. Place into a baking dish.
5. Combine all sauce ingredients. Pour over meatballs and bake for 45 minutes.
5. Serve with egg noodles, mashed potatoes, or crusty French bread,

Source: Adapted from The Pioneer Woman


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