© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c olive oil
1/2 c minced yellow onion
2 Cloves minced fresh garlic
1 c ketchup
3/4 c red wine vinegar
1/3 c Worcestershire sauce
1 c clover honey
3 tbsp minced fresh parsley
3 tbsp hot pepper sauce
1 tbsp sea salt
3 tbsp butter substitute
2 lbs GROUND TURKEY (with dark meat)
1 c fresh bread crumbs
1/4 c minced fresh parsley
1 Large egg, beaten
1 tsp dried thyme
1/2 tsp granulated garlic
1 tsp sea salt
1/2 tsp coarse grind black pepper
3 tbsp hot pepper sauce
Heat oil over medium heat. Sauté onions until onions turn a light golden brown. Add garlic and sauté only until fragrant.
Combine ketchup, vinegar, Worcestershire, honey, parsley, hot sauce and salt into sauce pan.
Add sautéed onions/garlic. Stir well to incorporate all ingredients.
Heat ingredients to a simmer, reduce heat and very gently cook, while occasionally stirring, for about 10 minutes.
Add butter substitute and blend well while heating thoroughly.
Place all ingredients into a food safe mixing bowl. Blend gently, but well, to fully incorporate all ingredients.
Using a wet #60 scoop, form turkey meatballs and transfer them to a clean sheet pan. Form each into a round shape.
Transfer turkey meatballs to a sheet pan. Bake in a preheated 300 degree F convection oven for 10 minutes OR a 350 degree F conventional oven for 10 minutes or until the internal temperature measures 165 degrees F.
Nap steam table pan or chafing dish with a thin coating of warm Hot Pepper BBQ Sauce. Transfer cooked turkey meatballs to steam table pan or chafing dish.
Add additional warm Hot Pepper BBQ Sauce to cover the bottom halves of the turkey meatballs. Coat turkey meatballs with sauce.
Hold warm for service.