Makes 10 servings of 3 meatballs
Macros: 122 cal, fat 5.5g, carbs 5g, protein 12g, fibre 0.5g
I N G R E D IE N TS:
FO R M E A T B A LLS:
1 1/4 lb 93 % Lean Ground Turkey
6 SLICES Bacon (4 OU N CES) , Roughly chopped
1/2 Onion, Quartered
2 Garlic Cloves, halved
2 OU N CES ( A B OUT 4 W H OLE) Jarred Cherry Peppers
10 Basil leaves
1 Tsp Fresh Thyme
1 Large egg
1/2 CUP Whole wheat panko crumbs (or gluten free panko crumbs)
1/2 Tsp Salt
Freshly Ground Pepper to taste
FO R T H E B B Q GL A ZE:
2 TBSP Sweet BBQ sauce
2 TBSP Sugar-free Ketchup
Preheat oven to 400 degrees. For Glaze - in a small bowl, combine BBQ and ketchup, set aside.
For the meatballs - in a food processor fitted with the metal blade, combine bacon, onion garlic, cherry peppers, basil and thyme. Pulse until combined and uniform in colour and texture, about 10 pulses.
In a large bowl, combine ground turkey, egg, panko crumbs, salt and pepper. Add bacon-cherry pepper mixture to bowl and mix until thoroughly combined. Using your hands, form small round meatballs, about the size of a golf ball. Place the meatballs on a large baking sheet lined with parchment paper, and with a pastry brush lightly brush the meatballs with the BBQ-ketchup mixture. Bake 12 minutes and then adjust the oven to broil. Broil for an additional 4-5 minutes, or until meatballs are cooked through and browned.