Barbeque Turkey Meatballs
Prep Time: 50 Minutes, Makes 25-30 Meatballs
½ cup rolled oats
½ cup milk
1 pound ground turkey (see note)
2 medium sweet onions, minced
1clove garlic, minced
1 cup brewed coffee
3 tablespoons tomato paste
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
½ cup brown sugar
¼ teaspoon Dijon mustard
¼ teaspoon ground cinnamon
¼ cup ketchup
1 teaspoon chopped fresh parsley
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.
Alternative: 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.