This sauce is only slightly tingly. If you want more heat, we suggest using Two Rivers Harissa or Cayenne EVOO’s, or adding more chili or other pepper sauce, hot sauce. Recipe courtesy of flyingolive.com
Yields 4-6 cups of sauce, approx. 150 mini meatballs
For the mini meatballs:
2 pounds turkey burger (I really like Jennie-O brand)
1 tsp garlic powder
¼ cup unflavored breadcrumbs
½ tsp chili powder
½ tsp salt
Freshly ground black pepper
Mix all ingredients together. Using a standing mixer works well. Remove from a mixer to plate. Heat oven to 350 degrees F.
Make long ropes, about an 1″ wide and about 12″ long. Pinch off small bits of the turkey burger mixture and roll into balls. Place on cookie sheets (with sides) lined with aluminum foil. Meatballs should be about an inch diameter each. Place in oven for 10 minutes. While these are cooking, start the sauce. When meatballs are cooked, but not overly done, remove to a plate with paper towels to absorb any liquid.
For the sauce:
8 cloves minced garlic
8 tablespoons any Two Rivers Chipotle Olive Oil, or EVOO of your choice
1 cup Two Rivers Dark Espresso Balsamic Vinegar Condimento
1/2 cup soy sauce
2 cups ketchup
2 cups brown sugar
1/2 cup Dijon mustard
1 tsp chili powder
½ tsp freshly ground black pepper
¼ tsp salt
Add Two Rivers Chipotle Olive Oil to a preheated sauté pan. Add the garlic and sauté until light brown, about 1 minute. Add Two Rivers Dark Espresso Balsamic Vinegar Condimento, soy sauce, ketchup, mustard, chili powder, brown sugar, and salt and pepper. Stir well. Add freshly ground black pepper and salt to taste. Bring to a simmer and simmer for 10 minutes.
When the meatballs are cooled, move into the sauce. Refrigerate at least an hour for spices to blend and meatballs to absorb the sauce. Better yet, store overnight and reheat the next day.
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