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Barbecue Turkey Meatballs

Barbecue Turkey Meatballs

Barbecue Turkey Meatballs

Turkey

VOSKOS® Nonfat Honey Greek Yogurt adds a hint of sweet to these lean meatballs dressed up with marmalade barbecue sauce. For easy shaping, use a small scoop to form the meatballs, then bake them off in the oven. To party with ease, transfer meatballs and sauce to a slow cooker set on warm or low heat setting to serve. Serve with crunchy pretzel sticks as a fun substitute for wooden picks.

Ingredients

  • 1 egg, lightly beaten

  • 1 (5.3 ounce) container VOSKOS® Nonfat Honey Greek Yogurt

  • 1 cup soft bread crumbs

  • 2 tablespoons finely chopped onion

  • 1 teaspoon Italian seasoning blend

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 ½ pounds ground turkey

  • 33 Pretzel sticks

Marmalade Barbecue Sauce:

  • 1 cup bottled barbecue sauce

  • ¼ cup orange marmalade or apricot preserves

Description

  1. Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.

  2. Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.

  3. Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs.

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