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Southwest Barbecue Meatballs
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Description
These definitely lend a more complex flavor than the image that comes to mind of simply saturating meatballs in BBQ sauce. We found the flavor and heat just perfect with these meatballs.
Ingredients
- 2 Tablespoons Dark Brown Sugar
- 2-½ Tablespoons Apple Cider Vinegar
- 1 teaspoon Cumin
- ¼ teaspoons Smoked Paprika
- ⅛ teaspoons Ground Cloves
- 14-½ ounces, weight Diced Tomatoes With Mild Green Chiles
- 1-¼ pound Ground Turkey
- 3 Tablespoons Italian-seasoned Dried Breadcrumbs
- 1 Tablespoon Chili Powder
Preparation
Place sugar, vinegar, cumin, smoked paprika, ground cloves, and diced tomatoes with mild green chiles (undrained) in a blender. Put the lid on and blend until smooth. Set aside.
Combine the turkey, breadcrumbs, and chili powder in a larger bowl. Using wet hands, shape into 16 meatballs.
Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Add meatballs; cook for 2 minutes per side, turning to brown on all sides. Then add tomato mixture into the pan. Bring to a simmer. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.
Adapted from Cooking Light April 2013.
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