Barbecue Turkey Meatballs

VOSKOS® Nonfat Honey Greek Yogurt adds a hint of sweet to these lean meatballs dressed up with marmalade barbecue sauce. For easy shaping, use a small scoop to form the meatballs, then bake them off in the oven. To party with ease, transfer meatballs and sauce to a slow cooker set on warm or low heat setting to serve. Serve with crunchy pretzel sticks as a fun substitute for wooden picks.

• Preparation Time: 45 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 5 mins
• Calories: 533 Calories

Ingredients

• ¼ teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons finely chopped onion
• 1 ½ pounds ground turkey
• ¼ teaspoon black pepper
• 1 cup soft bread crumbs
• 1 (5.3 ounce) container VOSKOS® Nonfat Honey Greek Yogurt
• 1 teaspoon Italian seasoning blend
• 33 each Pretzel sticks
• 1 cup bottled barbecue sauce
• ¼ cup orange marmalade or apricot preserves

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.

Step 2

Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.

Step 3

Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs.