BBQ Turkey Meatballs

The South is famous for its barbecued pork, but this zesty recipe turns that tradition on its head. Serve the meatballs with a starchy side dish, or on a roll for a fresh take on a classic meatball sub.

BBQ Turkey Meatballs

Yields: about 4 servings

Barbeque sauce

12 oz of any ale-style beer1/2 cup ketchup1/2 cup apple cider vinegar1 tsp balsamic vinegar1/2 cup sugar1 Tbsp blackstrap molasses1 Tbsp minced garlic1 Tbsp soy sauce1 Tbsp Worcestershire sauce2 tsp onion powder1/2 tsp ground ginger1/2 tsp cayenne pepper1/2 tsp Old Bay seasoning1/2 tsp black pepper1/4 tsp cinnamon

Meatballs

1 lb ground turkey (such as White Oak Pastures’ Pastured Ground Turkey)1 large egg (such as White Oak Pastures’ Pastured Chicken Eggs)1/2 Tbsp fresh thyme, chopped1/2 tsp Old Bay seasoning1/2 tsp garlic powder1/4 cup cooked brown rice1/4 tsp kosher salt1/4 tsp paprika1 cup chicken stockvegetable oil

To make the sauce, combine the beer, ketchup, vinegars, sugar, molasses, garlic, soy sauce, Worchestershire and spices in a heavy-bottom sauce pan and bring to a boil. Stir constantly to prevent the sugar from burning; once the sugar has dissolved, reduce heat to low and reduce volume by half until thick.

Combine all the meatball ingredients in a large bowl and mix until well incorporated. Combine the chicken stock and ½ cup of the barbecue sauce in another bowl to create a cooking sauce and set aside. Roll the turkey mixture into 1-inch balls.

Preheat oven to 375 degrees. Add a light coating of oil to a heavy sautè pan. Cook the meatballs over medium-high heat until browned on all sides, then place them into a Dutch oven and pour in the cooking sauce. Cover with a lid, place in the oven and cook for 20 to 30 minutes until the meatballs are done.

Remove the meatballs from the Dutch oven, place on a serving tray and drizzle with the remaining barbecue sauce.