1 1 1/4 pound package Butterball® Fresh Ground Turkey
1 cup sauerkraut, drained and chopped fine
1/4 cup original flavored barbecue sauce *
1/2 cup currant jelly
3 tablespoons original flavored barbecue sauce
Servings: 20
1. Heat oven to 375ºF. To make meatballs, combine turkey, sauerkraut and the 1/4 cup barbecue sauce in a medium bowl. Shape turkey mixture into small meatballs, about 1-inch diameter. Place in a 15-1/2 × 10-1/2 × 1-inch jelly-roll pan sprayed with cooking spray. Bake 12 to 15 minutes or until no longer pink in the center.
2. Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large skillet over medium-low heat until jelly melts. Add meatballs, turning to coat with glaze. Continue heating until meatballs are hot and glazed.
Makes 40 to 50 small meatballs.
Yield: 50 Small meatballs
Preparation Time: 20 minutes
Cook time:: 25 minutes
Notes: Meatballs may be made a day ahead of time, refrigerated and then glazed prior to serving.
*A barbecue sauce with a sweeter flavor works best.
1 cup sauerkraut, drained and chopped fine
1/4 cup original flavored barbecue sauce *
1/2 cup currant jelly
3 tablespoons original flavored barbecue sauce
Servings: 20
1. Heat oven to 375ºF. To make meatballs, combine turkey, sauerkraut and the 1/4 cup barbecue sauce in a medium bowl. Shape turkey mixture into small meatballs, about 1-inch diameter. Place in a 15-1/2 × 10-1/2 × 1-inch jelly-roll pan sprayed with cooking spray. Bake 12 to 15 minutes or until no longer pink in the center.
2. Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large skillet over medium-low heat until jelly melts. Add meatballs, turning to coat with glaze. Continue heating until meatballs are hot and glazed.
Makes 40 to 50 small meatballs.
Yield: 50 Small meatballs
Preparation Time: 20 minutes
Cook time:: 25 minutes
Notes: Meatballs may be made a day ahead of time, refrigerated and then glazed prior to serving.
*A barbecue sauce with a sweeter flavor works best.
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