Turkey Meatballs 0WW

Ingredients

1 pound lean ground turkey – 93/7

1 large egg – lightly whisked

1 tablespoon olive oil

1 tablespoon dijon mustard

1/4 cup minced shallot

1/3 cup gluten free breadcrumbs – any type will work

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1.5 cups of your favorite gluten free BBQ

Directions

Preheat the oven to 400 degrees F, line a baking sheet with foil and lightly spray with cooking spray. Set aside.
Add all meatball ingredients to a medium size mixing bowl. Mix well to combine into a meatball mixture. Make sure not to over mix.
Use your hands to roll the meatballs into 1 tablespoon size balls and place them about 1 inch apart on the foil-lined (for easy clean up) baking sheet. Lightly spray the foil with cooking spray to prevent the meatballs from sticking.
Bake the meatballs in the 400 degree oven for 12-15 minutes. Then remove them and let them cool for a few minutes. Use a meat thermometer to check that the meatballs are 160 degrees F. They will continue to cook to 165 degrees while cooling.
Allow the meatballs to cool for 5 minutes then add the meatballs to the bottom of a crockpot or slow cooker. Pour the BBQ sauce over the meatballs and lightly toss them in the sauce. Secure the lid and set the slow cooker to low and cook for 2-3 hours. You can also cook them on high for 1 hour.
Once the meatballs are done cooking, toss them in the sauce a little more to get them all nice and coated and transfer them to a serving platter or plate and top with dried parsley for garnish. Serve hot with extra BBQ sauce for dipping on the side.

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