3 garlic cloves, minced
1/2 cup breadcrumbs
1/2 cup grated Parmesan
1 pound ground dark turkey meat
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon hot sauce (such as Tabasco)
Salt and pepper
For the Mango Balsamic Glaze:
1 large mango, peeled and cubed
2 cloves garlic
1/2 cup balsamic vinegar
1/2 cup water or Mango Nectar
1/4 cup honey
2 tablespoons unsalted butter
- Preheat oven to 400°F. Line a cookie sheet with parchment or greased foil.
- In a large bowl, combine all ingredients for the meatballs. Roll meat mixture into 1-inch meatballs and bake for 15-20 minutes until golden and cooked through. Remove from oven and allow to cool slightly.
- While the meatballs are cooking, in a food processor, pulse together the mango, garlic, balsamic, water and honey. Pour mixture into a medium saucepot. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until mixture begins to looks slightly thick. Remove from heat and stir in butter. Season with salt and pepper to taste.
- Place a toothpick into each meatball and dip into Mango Glaze. Add a cube of mango to the end of the toothpick.
Pairs nicely with Mango Salsa too!