Barbeque Turkey Meatballs see video
Barbeque Turkey Meatballs see video
Barbeque Turkey Meatballs see video
Barbeque Turkey Meatballs see video
Barbeque Turkey Meatballs see video
Barbeque Turkey Meatballs see video
Barbeque Turkey Meatballs see video
Barbeque Turkey Meatballs see video

Barbeque Turkey Meatballs see video

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Barbeque Turkey Meatballs

Prep Time: 50 Minutes, Makes 25-30 Meatballs

Equipment: 13in French Skillet , Rotary food cutter

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.