Mini Meatballs with Raspberry-Balsamic Barbecue Sauce

Total Time:
1 hr 15 min
Prep:
40 min
Inactive:
10 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Meatballs:
  • 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
  • Sauce:
  • 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
Directions
Watch how to make this recipe.
  • For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 1 1/4-inch balls (about 36 meatballs).

  • In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes. Drain on paper towels.

  • 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. Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 6 to 7 minutes. Remove the pan from the heat and cool for 10 minutes. Pour into a small serving bowl.

  • Thread 1 meatball, 1 mango cube and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.


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    This recipe is featured in:

    Dinner and a Movie