Tangy Barbecue Meatballs
Ingredients
For the Meatballs
- 1 lb lean ground turkey
- 1 large egg
- ½ cup plain dry bread crumbs
- ½ cup very finely chopped onion
- 1 garlic clove minced
- 1 tsp salt
- ¼ tsp pepper
- ¼ cup 100% grape juice
- 1 tbsp Dijon mustard
For the Sauce
- ¾ cup 100% grape juice
- ½ cup ketchup
- 1 tbsp Dijon mustard
- 1 tbsp minced onion
Instructions
- Preheat the oven to 350° F. Spray a 10- x 17- x 1-inch baking sheet with cooking spray.
- In a large bowl, mix the turkey, egg, bread crumbs, onion, garlic, salt, pepper, grape juice and mustard until blended.
- Moisten your hands and shape the turkey mixture into 1-inch balls. (It is important to make them all the same size so that they cook evenly.)
- Place the meatballs on the prepared pan so that they do not touch.
- Bake the meatballs 15-18 minutes or until cooked through.
- In a large skillet, combine the grape juice, ketchup, mustard and onion. Bring to a simmer. Add the cooked meatballs and stir gently until the meatballs are coated with the sauce. Simmer 5 minutes. Serve warm.
Notes
3 meatballs with 2 tbsp sauce
PER SERVING: 322 calories, 18.5 g fat, 23.5 g carbohydrates, 55 mg cholesterol, 13 g protein, 1 g dietary fiber, 687 mg sodium
This Tangy Grape Barbecue Meatballs recipe comes from our friends at Welch’s.
