BBQ Turkey Meatballs

Turkey Meatballs with homemade Balsamic BBQ Sauce

1 lb. Lean Ground Turkey
1 lb. Ground Pork
1 large egg
2/3 cup Ricotta Cheese, moist
½ cup Grana Padano, grated
1 tsp. Crushed Red Chili Flakes
1/3 cup flat leaf Parsley, chopped
2 cloves garlic, minced
2 Tbsp. Oregano, fresh, chopped
2 Tbsp. Thyme, fresh, chopped
¼ cup Panko breadcrumbs
Salt and Pepper, tt

For the Sauce
2 Navel Oranges, zested and Juiced
3 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
3 garlic cloves, minced
1 cup ketchup
½ cup light brown sugar
½ cup dark brown sugar
3 large Sprigs Rosemary, torn
2 cups balsamic vinegar
Salt and Pepper, tt

1. For the sauce, combine all the ingredients in a small saucepan, 30 seconds apart so that each one has a little time to incorporate before the next is added. Stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced, about 20 minutes. Stir regularly to prevent burning of the sugars. Turn off and let cool in the pan

1. Preheat oven to 350* F.
2. Combine all ingredients and mix together in a large mixing bowl with your hands or spoon. Take a small piece and sear in a pan to taste for seasoning. After satisfied, form the meatballs with an ice cream scoop.
3. Lay parchment paper on a sheet tray and place meatballs on it. Bake for 10-15 minutes, or just until slightly pink. Carry over cooking will finish them outside of the oven.
4. Place back into the pan to coat the meatballs. Garnish with fresh rosemary, if desired.