Barbeque Turkey Meatballs
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
Old family recipe that is made every family reunion in West Virginia
Hungry chick chunky soup is a delicious hearty soup for everyone, filled with vegetables and lean chicken this soup is a healthy choice for those cold days.
Barbeque Turkey Meatballs – A delicious recipe for the slow cooker
- 2 Tablespoons vegetable oil
- 1 small onion, grated
- 1 rib celery, chopped
- 1 clove garlic, minced
- 1 Pounds ground turkey breast
- 1 large egg, lightly beaten
- 1/2 Cups rolled oats (do not use instant)
- 2 Cups Barbecue sauce
SautÃ© onion and celery in the oil over medium heat until softened.
Add garlic and sautÃ© 1 min. longer.
Transfer mixture to small bowl and let cool.
Place turkey in large bowl.
Add onion mixture, egg, and oats.
Use your hands to gently but thoroughly blend ingredients.
Form mixture into 20 meatballs (1 Â½ inches in diameter).
Pour a small amount of sauce over bottom of slow cooker.
Add meatballs, top with remaining sauce.
Pour in 1/2 c. water.
Cover and cook on high for 3 to 4 hours until meatballs are cooked through.
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