#Traeger BBQ smoked turkey meatballs.
Lean ground turkey
1 tablespoon Green onions
1/2 cup Italian bread crumbs
2 tablespoons Worchestire sauce
1 teaspoon sea salt
2 tablespoons Siracha
2.5 tablespoons minced garlic (amount dependent on liking)
2-3 tablespoons of Cajun spice seasoning
1 whole egg
1/2 can (8oz) tomato paste
1/4 finely chopped onion
3-4 tablespoons olive oil
1 tablespoon minced garlic
Fresh thyme (4+ sprigs)
Fresh oregano (2-4 tablespoons chopped)
2 tablespoons chopped fresh rosemary
1/4 cup water
3-4 tablespoons white wine
Salt & pepper to taste
(we added leftover brats in the sauce to give it some extra flavor)
We have also added bacon, mushrooms, spinach, kale, carrots, olives etc to the sauce as well – be creative!)
Preheat smoker 160-180 degrees. (Leave open to start for first 10 minutes then cover)
Mix all ingredients for meatballs – wet and dry together.
Spray cookie sheet with olive oil or nonstick spray.
Size meatballs according to liking – regularly about a golfball size by hand.
Place on cookie sheet.
Smoke for 30-40 minutes.
Increase BBQ temperature to 325 degrees.
Put meatballs back in BBQ for another 25 minutes.
In a medium saucepan on medium heat add…
Add olive oil.
Add onions and garlic
Until onions sweat, add white wine.
wait a few minutes.
Add tomato paste and water.
Salt and pepper to taste.
Place meatballs on plate. Add sauce top.