Mini Meatballs with Raspberry Balsamic BBQ Sauce

Ingredients:

Meatballs

• 0.5 cups plain breadcrumbs
• 1/4 cup finely grated Parmesan
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh Italian parsley
• 2 tbsp. whole milk
• 1.5 tsp tomato paste
• 0.5 tsp coarse salt
• 1/4 tsp freshly ground black pepper
• 1 large egg, room temperature
• 1 clove garlic, minced
• Half a small onion, finely chopped
• 220 g of ground dark turkey meat
• 220 g raw hot Italian turkey sausage, casings removed
• 3 tbsp. l. olive oil

Sauce

• 2 cups frozen raspberries, thawed
• 3/4 cup ketchup
• 3 tbsp. l. golden brown sugar
• 3 tablespoons balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/4 teaspoon coarse salt
• 2/3 cup seedless raspberry jam
• 1/4 tsp freshly ground black pepper
• Zest of 1 small lemon
• 2-3 large mangoes, peeled, pitted and cut into 3/4" (2cm) cubes.
• 36 2.5cm squares of radicchio leaves
• Special equipment: 36 bamboo skewers, 10-12 cm long.

Preparation:

1. Meatballs:

   
   In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic, and onion. Stir with a wooden spoon to distribute the ingredients evenly. Add the ground turkey and sausage. Gently mix everything together with your hands. Scoop 1 tablespoon of the mixture at a time and form into balls 2.5–3 cm in diameter (about 36 meatballs).
2. Heat olive oil in a large nonstick skillet over medium heat. Working in batches, add the meatballs and cook, turning occasionally, until golden brown on all sides and cooked through, 10-12 minutes. Transfer to paper towels to drain.

3. Raspberry Balsamic BBQ Sauce:

   
   In a food processor or blender, combine the raspberries, ketchup, raspberry jam, brown sugar, balsamic vinegar, Worcestershire sauce, paprika, salt, pepper, and lemon zest and blend until smooth. Pour the sauce into a heavy-bottomed saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 6-7 minutes. Remove from heat and let the sauce cool for 10 minutes. Pour into a small serving bowl.
4. Thread 1 meatball, 1 mango cube, and 1 radicchio leaf onto each skewer. Arrange the appetizers on a platter and serve with raspberry-balsamic barbecue sauce for dipping.