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Sweet 'n Spicy BBQ Turkey Meatballs with Bacon

5 from 4 votes

These sweet and spicy meatballs are made with ground turkey, cherry peppers and bacon (because who doesn't love bacon!) Topped with a BBQ glaze, they are perfect for weekend gatherings, football appetizers or anytime you want finger foods.

Prep Time: 25

Cook Time: 16

Total Time: 40

Yield: 10 servings

Course: Appetizer

Cuisine: American

Ingredients

For meatballs:

1 1/4 pound 93% lean ground turkey
6 slices bacon (4 ounces, roughly chopped)
1/2 onion (quartered)
2 garlic cloves (halved)
2 ounces about 4 whole jarred cherry peppers (I like Trader Joe’s)
10 basil leaves
1 teaspoon fresh thyme
1 large egg
1/2 cup whole wheat panko (or gluten-free panko)
1/2 teaspoon kosher salt
freshly ground pepper (to taste)

For the BBQ glaze:

2 tablespoon sweet BBQ sauce (store bought or homemade)
2 tablespoon ketchup

Instructions

Preheat oven to 400 degrees.
For glaze: In a small bowl, combine barbeque sauce and ketchup. Set aside.
For meatballs: In a food processor fitted with the metal blade, combine bacon, onion, garlic, cherry peppers, basil and thyme. Pulse until combined and uniform in color and texture, about 10 pulses.
In a large bowl, combine ground turkey, egg, panko, salt and pepper.
Add bacon-cherry pepper mixture to bowl and mix until thoroughly combined. Using your hands, form small round meatballs, about the size of a golf ball.
Place the meatballs on a large baking sheet lined with parchment and with a pastry or silicone brush, lightly brush the meatballs with the barbeque-ketchup mixture.
Bake for 12 minutes and then adjust oven to broil. Broil for an additional 4 to 5 minutes, or until meatballs are cooked through and browned.

Nutrition

Serving: 3meatballs, Calories: 122kcal, Carbohydrates: 5g, Protein: 12g, Fat: 5.5g, Saturated Fat: 2g, Cholesterol: 60mg, Sodium: 207mg, Fiber: 0.5g, Sugar: 3g

- WW Points: 1

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