Barbecue Turkey Meatballs
Description
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 3/10 ounce) container VOSKOS® Nonfat Honey Greek Yogurt
•
1 cup soft bread crumbs
•
2 tablespoons finely chopped onion
•
1 teaspoon Italian seasoning blend
•
1/4 teaspoon salt
•
1/4 teaspoon black pepper
•
1 1/2 pounds ground turkey
•
33 Pretzel sticks
•
1 cup bottled barbecue sauce
•
1/4 cup orange marmalade or apricot preserves
Directions
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.