Barbecue turkey meatballs from Cooking Light Magazine, April 2013: The Quick Issue (page 26) by Bruce Weinstein and Mark Scarbrough

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Londonyankee on April 27, 2019

    I didn’t have apple cider vinegar so I used white wine vinegar. Sauce was too sweet - reduce the brown sugar next time. Easy to cook, I had time to let the sauce reduce a little while I prepared the sides

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Reviews about this recipe

  • Bitten Word

    The downside of such a simple prep? The meatballs are woefully underseasoned. The tablespoon of chili powder gets lost. We'd recommend increasing it, maybe even doubling it. Also, there's no salt...

    Full review
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