BBQ Turkey Meatballs

Ground turkey is a healthy, lean protein alternative. We're excited to provide Pasture-raised, Certified Non-GMO, Certified Humane turkey through our regenerative farm. Below is a unique twist on meatballs using ground turkey. This is a special favorite with our employees, and we think you'll love it too! Bon Appétit! 

Ingredients:

Meatballs:

• 1 lb. White Oak Pastures’ Pastured Ground Turkey
• 1 White Oak Pastures’ Pastured Chicken Eggs
• ½ tablespoon fresh thyme, chopped
• ½ teaspoon Old Bay seasoning
• ½ teaspoon garlic powder
• ¼ cup brown rice, cooked
• ¼ teaspoon kosher salt
• ¼ teaspoon Paprika

Cooking Sauce:

• 1 cup chicken stock
• ½ cup barbecue sauce, plus more for serving (you can use store-bought sauce, otherwise, check out our recipe for homemade BBQ sauce below!)

Method:

1. Preheat oven to 375 degrees.
2. Combine all meatball ingredients in large bowl, mix until everything is incorporated.
3. Combine chicken stock and barbecue sauce in bowl, put cooking sauce aside.
4. Roll meat into 1 inch balls.
5. Add oil to heavy sautè pan. cook meatballs until all sides are browned.
6. Place browned meatballs in a Dutch oven and cover with cooking sauce.
7. Cover with lid and place in oven. Cook for 20-30 minutes until meatballs are done.
8. Remove meatballs from Dutch Oven, place on a serving tray and drizzle with barbecue sauce.

BBQ Sauce

• 12oz can beer (an ale-style beer is great)
• ½ cup ketchup
• ½ cup apple cider vinegar
• ½ cup cane sugar
• 1 tablespoon black strap molasses
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons onion powder
• 1 teaspoon balsamic vinegar
• ½ teaspoon ginger powder
• ½ teaspoon cayenne pepper
• ½ teaspoon Old Bay seasoning
• ½ teaspoon black pepper
• ¼ teaspoon cinnamon

1. Add everything together in a heavy-bottom sauce pan.
2. Cook on high to bring to a boil. Stir constantly to prevent sugar from burning on bottom of pan.
3. Once the sugar has dissolved, reduce heat to low and reduce by half, until thick.

Food styled by Chad Hunter and food photographed by Laura Mortelliti for White Oak Pastures.