ingredients

2 cups blueberries

1/4 cup Pompeian Organic Balsamic Vinegar  

3 Tablespoons sugar

3 Tablespoons ketchup

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 lbs. of ground turkey meat

1/4 cup of minced parsley

2 small onion, minced

2 cloves of garlic, minced

1 egg

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

preparation

  1. Place blueberries, Pompeian Organic Balsamic Vinegar, sugar, ketchup, garlic powder and salt in a large saucepan. Bring to a boil, reduce heat and simmer for 10 mins. Remove from heat and transfer to a blender, process until smooth.
  2. To prepare meatballs, combine all remaining ingredients into a large bowl, mix together working with hands. Shape meat into about 14 1-inch balls. Set aside.
  3. Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Brown the meatballs on all sides. Pour sauce over the meatballs, cover and simmer for about 10 mins or until meatballs are cooked through.

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