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Sweet and Savory Rotel Turkey Meatballs Recipe

Sweet and Savory Rotel Turkey Meatballs

Tender baked turkey meatballs filled with drained RO*TEL tomatoes and green chilies are finished in a glossy sweet, tangy, barbecue-style sauce. Serve them as a main dish or a crowd-friendly appetizer.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 pound Ground turkey, preferably 93% lean
  • 1 10-ounce can RO*TEL Original diced tomatoes and green chilies, drained very well and finely chopped
  • 1/2 cup Plain breadcrumbs
  • 1 egg Large egg
  • 1/4 cup Yellow onion, finely minced
  • 2 cloves Garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Sweet-Savory Sauce
  • 1 10-ounce can RO*TEL Original diced tomatoes and green chilies
  • 1/2 cup Ketchup
  • 1/3 cup Packed light brown sugar
  • 1/4 cup Barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Yellow mustard or Dijon mustard
  • 1 tablespoon Apple cider vinegar
  • 1/4 teaspoon Garlic powder, optional

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment or foil and lightly oil the surface.
  2. Drain the RO*TEL for the meatball mixture very thoroughly, pressing it briefly in a fine-mesh strainer, then finely chop the tomatoes and chilies.
  3. Combine the turkey, chopped RO*TEL, breadcrumbs, egg, onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Mix only until the ingredients are combined.
  4. Shape the mixture into approximately 24 meatballs, using about 1 1/2 tablespoons per meatball. Arrange them on the prepared baking sheet with space between each one.
  5. Bake for 18–22 minutes, until browned and the centers reach 165°F on an instant-read thermometer.
  6. While the meatballs bake, combine the second can of RO*TEL, ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, vinegar, and optional garlic powder in a saucepan. Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened.
  7. Add the baked meatballs to the sauce and simmer gently for another 5–10 minutes. Turn them occasionally so they absorb the sauce, then serve over rice, mashed potatoes, or noodles, or with toothpicks as an appetizer.

Notes

Drain the RO*TEL used in the meatball mixture very well so the mixture remains easy to shape. For best texture, avoid overmixing and use an instant-read thermometer to confirm that ground turkey reaches 165°F. Refrigerate leftovers promptly and reheat gently in sauce.