Ree adds agave, mango and habanero peppers to ready-made barbecue sauce for spicy, scrumptious meatballs!
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2 pounds ground turkey.
3 stalks celery, grated.
3 cloves garlic, grated.
1 little onion, grated.
1 teaspoon kosher salt.
1/4 teaspoon freshly ground black pepper.
1 1/2 cups frozen mango.
1 cup barbecue sauce.
3/4 cup agave.
1/4 cup soy sauce.
3 habanero peppers, sliced.
Sliced up green onions, for garnish.
Pre-heat the oven to 425 degrees F. Line a baking sheet with foil.
Put the turkey in a bowl and add the celery, garlic, onion, salt and pepper. Mix well and scoop into golf ball-size meatballs. Put them onto the prepared flat pan as you go. Bake until prepared through and browned, 15 to 17 minutes.
On the other hand make the sauce. Add the mango, barbecue sauce, agave, soy sauce and habanero peppers to a saucepan with 1/2 cup of water and stir. Bring to a simmer and cook for 10 minutes to thicken somewhat and improve the heat of the peppers. Puree with an immersion mixer or utilize a food processor.
Toss the meatballs with the sauce until well coated. Place on a serving platter and garnish with the sliced up green onions.
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Ree Drummond's Spicy Mango BBQ Turkey Meatballs|The Pioneer Female|Food Network.