Barbecue Turkey Meatballs recipe

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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 each Pretzel sticks
1 cup bottled barbecue sauce
¼ cup orange marmalade or apricot preserves

Nutrition Info

532.5 calories
carbohydrate: 92 g
cholesterol: 63.5 mg
fat: 6.8 g
fiber: 3.4 g
protein: 23.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 3085.5 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

11 servings

Recipe Note

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.

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