GROUND TURKEY MEATBALLS IN A BBQ CRUST

COLLABO BOULETTES DINDON HACHE

In collaboration with
Véronique Ouellet, Miss Papila

6 and more Portions
30 min Prepping
20 min Cooking
Recipe Easy

Ingredients

MEATBALLS

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  • 1 tsp. (5 ml) butter
  • ½ cup (125 ml) white onion, finely chopped
  • 1 egg
  • ½ cup (125 ml) plain breadcrumbs
  • 1 tsp. (5 ml) thyme
  • 1 tsp. (5 ml) parsley
  • 1 tsp. (5 ml) oregano
  • 24 small cubes (½ cm) Swiss cheese
  • Salt and freshly ground pepper

LA SAUCE

  • 1 cup (250 ml) ketchup
  • ½ cup (125 ml) water
  • ½ tsp. (2 ml) Worcestershire sauce
  • 2 tbsp. (30 ml) brown sugar
  • 2 tbsp. (30 ml) yellow mustard
  • 2 tbsp. (30 ml) white vinegar
  • A few drops liquid smoke

LA PRÉSENTATION

  • 1 cup BBQ-flavoured chips

Directions

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Meatballs

  1. In a non-stick frying pan, melt the butter. Add the onion and brown until translucent, then set aside.
  2. In a bowl, combine the turkey, egg, breadcrumbs, thyme, parsley, oregano, salt and pepper. Use your hands to mix the preparation.
  3. Make a large ball, put it in a bowl, cover with plastic wrap and refrigerate for at least 2 hours.
  4. Preheat oven to 400°F (205°C).
  5. Line a baking sheet with parchment paper.
  6. Make turkey meatballs about 3 cm in diameter.
  7. Stuff each one with a cheese cube.
  8. Place the meatballs on the parchment paper. Bake for about 20 minutes or until the centre is no longer pink.
  9. Remove from the oven.

Sauce

  1. Combine all ingredients in a small saucepan and gently bring to a boil.
  2. Remove from heat and refrigerate.

Presentation

  1. Place the chips in a bowl and crush them into crumbs using a glass.
  2. Reheat the sauce or use it cold, at taste.
  3. Stick a small cocktail fork in a meatball, and dip the meatball into the sauce and then into the chip crumbs.
  4. You can serve the fully prepared meatballs or place the three components on the table and let your guests dip the meatballs themselves.