Best Bbq Turkey Peach Meatballs Recipes

BBQ TURKEY MEATBALLS

Steps:

• Preheat oven to 375°. Combine egg, bread crumbs, onion and pepper. Add turkey; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until lightly browned, 15-20 minutes. , Transfer meatballs to a 3-qt. slow cooker. Mix sauce ingredients; pour over top. Cook, covered, on low 3-4 hours or until meatballs are cooked through., Freeze Option: Freeze cooled meatballs in sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

BBQ TURKEY MEATBALLS

Steps:

• Pre-heat the oven to 375. Line a baking sheet with parchment paper (not totally required but makes for much easier cleanup!).
• In a large bowl, using your hands, mix together all the ingredients except the BBQ sauce and oil.
• Mix in 3-4 tablespoons of the BBQ sauce; enough to help it bind and add flavor. If you feel like your mixture is too moist add more breadcrumbs.
• Heat the oil in the skillet.
• Roll the turkey mixture into 1½ inch balls and drop into the heated skillet in batches (I cook about 8 at a time) Roll them around after a minute so they brown relatively evenly. Remove the browned meatballs to the prepared baking sheet and repeat until they are all browned.
• Spoon the remaining BBQ sauce over each meatball and bake for 15-20 minutes, until they are cooked through.
• Serve with more BBQ sauce if you're feeling saucy.

PEACH-GLAZED MEATBALLS

Steps:

• In a large bowl, combine the eggs, water chestnuts, bread crumbs and bouillon. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, cook meatballs in batches until no longer pink; drain. Return all to the skillet., In a small saucepan, combine the preserves, chili sauce and soup mix. Cook over medium-low heat for 5 minutes. Pour over meatballs. Simmer, uncovered, for 10 minutes or until heated through.

BBQ TURKEY & PEACH MEATBALLS

Steps:

• Heat oven to 400ºF.
• Mix all ingredients except barbecue sauce and jam just until blended; shape into 36 (1-1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray.
• Bake 16 min. or until done (165ºF). About 5 min. before meatballs are done, cook barbecue sauce and jam in large saucepan on medium heat until heated through, stirring occasionally.
• Add meatballs to sauce; stir until evenly coated.

SKILLET MEATBALLS WITH PEACHES, BASIL AND LIME

Steps:

• In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
• Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
• Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
• Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
• Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
• Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.