Giada De Laurentiis - Mini Meatballs with Raspberry-Balsamic Barbecue Sauce

Mini Meatballs with Raspberry-Balsamic Barbecue Sauce

ingredients

4 to 6 servings


Meatballs ½ cup plain bread crumbsplain breadcrumbs½ 2 tablespoons whole milkwhole milk2 1 large egg, at room temperatureegg(s)1 ½ small onion, finely choppedonion½ ¼ cup finely grated Parmesan cheeseparmesan cheese¼ 2 tablespoons chopped fresh basil leavesbasil leaves2 2 tablespoons chopped fresh Italian parsley leavesfresh italian parsley2 1 ½ teaspoons tomato pastetomato paste1 ½ 1 clove garlic, mincedgarlic1 ½ teaspoon kosher saltkosher salt½ ¼ teaspoon freshly ground black pepperfreshly ground black pepper¼ ½ pound ground dark turkey meatground dark turkey meat½ ½ pound spicy Italian turkey sausage links, casings removedspicy italian turkey sausage½ 3 tablespoons extra-virgin olive oilextra-virgin olive oil3
Sauce 2 cups frozen unsweetened raspberries, thawedfrozen unsweetened raspberries2 ¾ cup ketchupketchup¾ ⅔ cup seedless raspberry jamseedless raspberry jam0.6600 3 tablespoons (packed) golden brown sugargolden brown sugar3 3 tablespoons balsamic vinegarbalsamic vinegar3 1 tablespoon Worcestershire sauceworcestershire sauce1 Zest of half a small lemonlemon(s)1 1 teaspoon smoked paprikasmoked paprika1 ¼ teaspoon kosher salt kosher salt¼ ¼ teaspoon freshly ground black pepperfreshly ground black pepper¼ 2 to 3 large mangoes, peeled, pitted and cut into 36 (¾-inch) cubesmango3 36 (1-inch) pieces torn radicchio leavesradicchio leaves36 Special equipment: 36 (4 to 5-inch-long) bamboo skewerswooden or bamboo skewers36

Meatballs

½ cup plain bread crumbs

2 tablespoons whole milk

1 large egg, at room temperature

½ small onion, finely chopped

¼ cup finely grated Parmesan cheese

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh Italian parsley leaves

1 ½ teaspoons tomato paste

1 clove garlic, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ pound ground dark turkey meat

½ pound spicy Italian turkey sausage links, casings removed

3 tablespoons extra-virgin olive oil

Sauce

2 cups frozen unsweetened raspberries, thawed

¾ cup ketchup

⅔ cup seedless raspberry jam

3 tablespoons (packed) golden brown sugar

3 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

Zest of half a small lemon

1 teaspoon smoked paprika

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 to 3 large mangoes, peeled, pitted and cut into 36 (¾-inch) cubes

36 (1-inch) pieces torn radicchio leaves

Special equipment: 36 (4 to 5-inch-long) bamboo skewers

instructions


Meatballs In a large bowl, combine the bread crumbs, milk, eggs, onion, Parmesan cheese, ketchup, basil, parsley, tomato paste, garlic, salt, and pepper. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 11/4-inch balls (about 36 meatballs). In a large nonstick skillet heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes. Drain on paper towels.
Sauce In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, lemon zest, paprika, salt, and pepper until smooth. Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, about 6 to 7 minutes. Remove the pan from the heat and cool for 10 minutes. Pour into a small serving bowl. Thread 1 meatball, 1 mango cube, and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.

Meatballs

In a large bowl, combine the bread crumbs, milk, eggs, onion, Parmesan cheese, ketchup, basil, parsley, tomato paste, garlic, salt, and pepper. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 11/4-inch balls (about 36 meatballs).

In a large nonstick skillet heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes. Drain on paper towels.

Sauce

In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, lemon zest, paprika, salt, and pepper until smooth. Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, about 6 to 7 minutes. Remove the pan from the heat and cool for 10 minutes. Pour into a small serving bowl.

Thread 1 meatball, 1 mango cube, and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.