Sweet 'n Spicy BBQ Turkey Meatballs with Bacon
Prep Time: 25 mins
Cook Time: 16 mins
Total Time: 40 mins
These sweet and spicy meatballs are made with ground turkey, cherry peppers and bacon (because who doesn't love bacon!) Topped with a BBQ glaze, they are perfect for weekend gatherings, football appetizers or anytime you want finger foods.
- 1 1/4 pound 93% lean ground turkey
- 6 slices bacon (4 ounces, roughly chopped)
- 1/2 onion (quartered)
- 2 garlic cloves (halved)
- 2 ounces about 4 whole jarred cherry peppers (I like Trader Joe’s)
- 10 basil leaves
- 1 teaspoon fresh thyme
- 1 large egg
- 1/2 cup whole wheat panko (or gluten-free panko)
- 1/2 teaspoon kosher salt
- freshly ground pepper (to taste)
For the BBQ glaze:
- 2 tablespoon sweet BBQ sauce (store bought or homemade)
- 2 tablespoon ketchup
Preheat oven to 400 degrees.
For glaze: In a small bowl, combine barbeque sauce and ketchup. Set aside.
For meatballs: In a food processor fitted with the metal blade, combine bacon, onion, garlic, cherry peppers, basil and thyme. Pulse until combined and uniform in color and texture, about 10 pulses.
In a large bowl, combine ground turkey, egg, panko, salt and pepper.
Add bacon-cherry pepper mixture to bowl and mix until thoroughly combined. Using your hands, form small round meatballs, about the size of a golf ball.
Place the meatballs on a large baking sheet lined with parchment and with a pastry or silicone brush, lightly brush the meatballs with the barbeque-ketchup mixture.
Bake for 12 minutes and then adjust oven to broil. Broil for an additional 4 to 5 minutes, or until meatballs are cooked through and browned.
Serving: 3meatballs, Calories: 122kcal, Carbohydrates: 5g, Protein: 12g, Fat: 5.5g, Saturated Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 60mg, Sodium: 207mg, Potassium: 0mg, Fiber: 0.5g, Sugar: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 6
Points +: 3