Mini Meatballs with Raspberry-Balsamic Barbecue Sauce Recipe

Name: Mini Meatballs with Raspberry-Balsamic Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plain breadcrumbs; 1/4 cup finely grated Parmesan; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons whole milk; 1 1/2 teaspoons tomato paste; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 large egg, at room temperature; 1 clove garlic, minced; 1/2 small onion, finely chopped; 8 ounces ground dark turkey meat; 8 ounces spicy Italian turkey sausage links, casings removed; 3 tablespoons extra-virgin olive oil; 2 cups frozen unsweetened raspberries, thawed; 3/4 cup ketchup; 2/3 cup seedless raspberry jam; 3 tablespoons packed golden brown sugar; 3 tablespoons balsamic vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black; Zest of 1 small lemon; 2 to 3 large mangoes, peeled, pitted and cut into thirty six 3/4-inch cubes; Thirty six 1-inch pieces torn radicchio leaves; Special equipment: thirty six 4- to 5-inch-long bamboo skewers

Servings: persons

1/2 cup plain breadcrumbs
1/4 cup finely grated Parmesan
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons whole milk
1 1/2 teaspoons tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, at room temperature
1 clove garlic, minced
1/2 small onion, finely chopped
8 ounces ground dark turkey meat
8 ounces spicy Italian turkey sausage links, casings removed
3 tablespoons extra-virgin olive oil
2 cups frozen unsweetened raspberries, thawed
3/4 cup ketchup
2/3 cup seedless raspberry jam
3 tablespoons packed golden brown sugar
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black
Zest of 1 small lemon
2 to 3 large mangoes, peeled, pitted and cut into thirty six 3/4-inch cubes
Thirty six 1-inch pieces torn radicchio leaves
Special equipment: thirty six 4- to 5-inch-long bamboo skewers

1
For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic and onions.
2
Using a wooden spoon, stir to blend.
3
Add the ground turkey and sausage meat.
4
Using fingers, gently mix all the ingredients until thoroughly combined.
5
Using a tablespoon measure, form the meat mixture into 1 to 1 1/4-inch balls (about 36 meatballs).
6
In a large nonstick skillet, heat the olive oil over medium-high heat.
7
Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes.
8
Drain on paper towels.
9
For the sauce: In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, paprika, salt, pepper and lemon zest until smooth.
10
Pour the sauce into a heavy medium saucepan.
11
Bring to a simmer over medium heat.
12
Cook until slightly thickened, 6 to 7 minutes.
13
Remove the pan from the heat and cool for 10 minutes.
14
Pour into a small serving bowl.
15
Thread 1 meatball, 1 mango cube and 1 piece of radicchio leaf onto each skewer.
16
Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1/2 cup plain breadcrumbs, 1/4 cup finely grated Parmesan, 2 tablespoons chopped fresh basil, 2 tablespoons chopped fresh Italian parsley, and more.

Yes, Mini Meatballs with Raspberry-Balsamic Barbecue Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Meatballs with Raspberry-Balsamic Barbecue Sauce

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