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 1/4pound93% lean ground turkey
6slicesbacon(4 ounces, roughly chopped)
2ouncesabout 4 whole jarred cherry peppers (I like Trader Joe’s)
1/2cupwhole wheat panko(or gluten-free panko)
freshly ground pepper(to taste)
For the BBQ glaze:
2tablespoonsweet BBQ sauce(store bought or homemade)
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.