Mini Meatballs with Raspberry-Balsamic Barbecue Sauce
- Level: Easy
- Yield: 4 to 6 servings
- Total: 1 hr 15 min
- Prep: 40 min
- Inactive: 10 min
- Cook: 25 min
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
3 tablespoons packed golden brown sugar
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
2/3 cup seedless raspberry jam
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
Directions
Special equipment:
thirty six 4- to 5-inch-long bamboo skewers- 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.