Prep time: 15 minutes

Cook time: 1 hour oven bake or 2 hours crockpot

Servings: 26 -28 meatballs

Fresh

  • 2 lbs lean ground turkey
  • 1/4 cup fine chop onion – I mince mine in a mini food processor.
  • 1 whole egg

Pantry

  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 cup rolled oats

Harissa-Espresso BBQ Sauce

  • 1/3 cup J. Olive Co. Espresso Vinegar
  • 1 1/2  Tbsp J. Olive Co. Harissa Olive Oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp dijion mustard
  • 1/2 tsp kosher salt
  • 1/2 cup salsa

Directions:

  1. Mix meatballs and form into 2 inch round balls.
  2. Place meatballs in crockpot.
  3. Mix sauce and then pour over meatballs in crockpot.
  4. Cook on high for 2 hours in crockpot or bake in a glass baking dish in the oven on 375 for 1 hour.

NOTE: The meatballs, pictured here, were cooked in the crockpot. There is a good bit of juice left you can either use to drizzle on top or you can mix up another batch of bbq sauce and baste the meatballs with sauce.