Recipe courtesy of Ree Drummond
Spicy Mango BBQ Turkey Meatballs
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 6 to 8 servings (about 45 meatballs)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 358
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 24 g
- Cholesterol
- 78 mg
- Sodium
- 885 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 6 to 8 servings (about 45 meatballs)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 358
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 24 g
- Cholesterol
- 78 mg
- Sodium
- 885 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Put the turkey in a bowl and add the celery, garlic, onion, salt and pepper. Mix well and scoop into golf ball-size meatballs. Place them onto the prepared baking sheet as you go. Bake until cooked through and browned, 15 to 17 minutes.
- Meanwhile make the sauce. Add the mango, barbecue sauce, agave, soy sauce and habanero peppers to a saucepan with 1/2 cup of water and stir. Bring to a simmer and cook for 10 minutes to thicken slightly and enhance the heat of the peppers. Puree with an immersion blender or use a food processor.
- Toss the meatballs with the sauce until well coated. Place on a serving platter and garnish with the sliced green onions.
