Harissa-Espresso BBQ Meatballs

Prep time: 15 minutes Cook time: 30 minutes oven bake or 2 hours crockpot Servings: 26 -28 meatballs Fresh

2 lbs lean ground turkey
1/4 cup fine chop onion - I mince mine in a mini food processor.
1 whole egg

Pantry

1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp garlic powder
1/2 cup rolled oats

Harissa-Espresso BBQ Sauce

1/3 cup J. Olive Co. Espresso Vinegar
1 1/2 tbs J. Olive Co. Harissa Olive Oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp dijion mustard
1/2 tsp kosher salt
1/2 cup salsa

Directions:

Mix meatballs and form into 2 inch round balls.
Place meatballs in crockpot.
Mix sauce and then pour over meatballs in crockpot.
Cook on high for 2 hours in crockpot or bake in a glass baking dish in the oven on 375 for 30 minutes— you may need longer depending on how much sauce you use and size of your meatballs.

NOTE: I cooked mine, pictured here, in the crockpot. There is a good bit of juice left you can either use to drizzle on top or you can mix up another batch of bbq sauce and baste the meatballs with sauce like I did here.

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