Skinny Turkey Meatballs with Wild Blueberry BBQ Sauce

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Recipe by Tammy Lakatos Shames & Lyssie Lakatos, the Nutrition Twins

Yields approximately 32 meatballs

For the meatballs:
2 pounds skinless ground turkey breast
1 cup frozen Wild Blueberries thawed
¾ cup whole wheat bread crumbs
¼ cup sliced mushrooms
1 tablespoon chili powder
1 tablespoon chopped cilantro
1 egg
¼ teaspoon salt


For the BBQ sauce:
1¼ cups frozen Wild Blueberries thawed
¼ cup catsup
¼ cup honey
¼ cup packed brown sugar
¼ cup minced ginger
2 cloves garlic
½ medium onion, coarsely chopped
1 teaspoon pepper

For the meatballs:

Preheat oven to 350°F.

Combine all the ingredients and mix thoroughly. If using cubed turkey, mix ingredients in a food processor and pulse until the turkey is coarsely chopped (approx. ¼ inch. Do not over process).

Using a tablespoon, scoop out rounded tablespoons (if necessary, use your hands to form the balls) and place on a parchment lined baking pan and bake for 30 minutes or until lightly browned. (The meatballs may be a little “soft” and not form perfect balls but that’s fine).

Remove from oven and let cool for 5 minutes.

For the BBQ Sauce:

Combine all the ingredients in a food processor and pulse until the sauce is fairly smooth.

Pour the sauce into a medium-sized sauce pan, bring to a boil and then reduce heat and simmer until the mixture reduces by a third, from roughly 2 cups to 1-1/3 cups (about 10 minutes).

Let the sauce cool slightly then pour over the meatballs and enjoy.