TURKEY MEATBALLS IN BLUEBERRY BARBECUE SAUCE

As a general rule I do not post recipes on my blog. However I want to enter a recipe contest for bloggers only. You are required to post the recipe on your blog with a picture. And, it must use blueberries.

Turkey Meatballs In Blueberry-Barbeque Sauce
Sauce
2 1/2 cups fresh or frozen (unthawed) blueberries, divided use
1 cup barbecue sauce, homemade or prepared
2 Tablespoons balsamic vinegar
1 Tablespoon whole grain mustard
2 Tablespoons light brown sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Meatballs
1 pound ground turkey
3 Tablespoons fresh parsley, finely chopped
1/2 cup onion, finely chopped
2 cloves garlic, finely chopped
1 large egg, beaten to blend
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly grated black pepper, or to taste
For sauce: Reserve 1/2 cup blueberries. In a medium saucepan combine remaining blueberries, barbecue sauce, vinegar, mustard, brown sugar, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and cool for 15 minutes. Transfer mixture to a blender and process until smooth. Add reserved blueberries and set aside.

For meatballs: Combine turkey, parsley, onion, garlic, egg, paprika, salt and pepper in a large bowl. Mix well. Shape mixture into 1-inch balls (total of 14 - 16).
Spray a medium sized, nostick skillet with nonstick cooking spray. Heat pan until it is hot but not smoking. Add meatballs, in a single layer, and cook until internal temperature of meatballs is 170̊ F. (about 8 - 10 minutes). Pour sauce over meatballs and continue to cook until sauce is heated through (about 5 minutes).

Serve immediately

Serves 4 - 6 as a main meal

Variation: Proceed as above except form meat into cocktail sized meatballs. Cook as directed above. Spear each meatball with a cocktail pick and transfer to a lettuce lined serving platter.
Pour any remaining sauce into a small bowl and serve with meatballs.