At one point, putting BBQ sauce in meatballs was a radical innovation. Here's the latest: meatballs made with ground turkey and peach jam.
What You Need
Original recipe yields 36 servings
1 lb. ground turkey
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1 peach, finely chopped
2 green onions, finely chopped
1/4 cup finely chopped fresh cilantro
3/4 cup KRAFT Original Barbecue Sauce
1/2 cup peach jam
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Let's Make It
Heat oven to 400ºF.
Mix all ingredients except barbecue sauce and jam just until blended; shape into 36 (1-1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray.
Bake 16 min. or until done (165ºF). About 5 min. before meatballs are done, cook barbecue sauce and jam in large saucepan on medium heat until heated through, stirring occasionally.
Add meatballs to sauce; stir until evenly coated.
To keep meatballs warm when serving at a party, spoon hot sauced meatballs into slow cooker set on LOW.
How to Freeze the Meatballs
Loosely pack cooled cooked meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before cooking with the sauce until heated through, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.