Barbeque Turkey Meatballs: History & Origin
Barbeque turkey meatballs are a modern twist on classic meatballs, combining tender ground turkey with sweet and tangy barbecue flavors. Meatballs have been enjoyed for centuries worldwide, while barbecue has deep roots in American cooking, known for slow-cooked, smoky flavors. Using turkey adds a lean, healthy protein option, making this dish perfect for family meals, cookouts, and teaching kids to cook.
Nothing Like Teaching Your Grandkids to Cook: Barbeque Turkey Meatballs 🍽️
Prep Time: 50 minutes • Makes: 25–30 meatballs
Equipment: 13-inch Gourmet Skillet, Mandolin Rotary Food Cutter
Ingredients:
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½ cup rolled oats
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½ cup milk
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1 lb ground turkey (see note)
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2 medium sweet onions, minced
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1 clove garlic, minced
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1 cup brewed coffee
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3 tablespoons tomato paste
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¼ cup apple cider vinegar
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2 tablespoons Worcestershire sauce
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½ cup brown sugar
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¼ teaspoon Dijon mustard
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¼ teaspoon ground cinnamon
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¼ cup ketchup
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1 teaspoon chopped fresh parsley
Instructions:
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Prepare the oats: In a mixing bowl, combine oats and milk. Let stand for 15 minutes to soften.
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Form the meatballs: Add ground turkey and one chopped onion to the oats. Mix gently and form into 1-inch meatballs.
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Brown the meatballs: Heat a dry skillet over medium heat (275°F–300°F / 135°C–150°C). Cover with the vent open and dry sauté the meatballs until browned on all sides, about 15 minutes. Turn occasionally as they release from the skillet. Remove with a slotted spoon and set aside.
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Make the sauce: In the same skillet, add the remaining onion, garlic, and tomato paste. Sauté in the meatball drippings until the tomato paste is lightly browned (3–5 minutes), stirring occasionally. Avoid burning.
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Deglaze and combine: Slowly stir in the coffee and reduce heat to medium-low (175°F–200°F / 78°C–93°C). Add apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, cinnamon, and ketchup. Mix well, then return the meatballs to the skillet.
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Seal and simmer: Cover and close the vent. When the lid spins freely on a cushion of water, a vapor seal has formed (3–5 minutes). After sealing, cook for another 10–12 minutes.
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Serve: Sprinkle with parsley and serve with cocktail forks or toothpicks. Perfect for sharing stories, smiles, and cooking lessons with the next generation.
Notes & Variations:
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Substitute lean ground beef or a mixture of turkey and beef for richer flavor.
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For a classic blend, try 1/3 each beef, veal, and pork.