Low Sodium BBQ Meatballs
Get ready to savor a healthy twist on a classic comfort food with these Low Sodium BBQ Meatballs! Packed with a blend of lean ground beef and turkey, these bite-sized delights are infused with flavor from fresh parsley, garlic powder, and onion powder. The homemade low sodium BBQ sauce features tangy apple cider vinegar, rich honey, and smoky paprika, ensuring every bite is sweet, smoky, and guilt-free. Perfectly baked to golden perfection, these meatballs are coated in the delectable sauce, making them ideal for serving over rice, pasta, or as a hearty appetizer. Ready in under an hour, this easy-to-make recipe is perfect for health-conscious eaters who won’t compromise on bold BBQ flavor. Exceptionally simple yet wonderfully satisfying, these juicy meatballs are destined to be a favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground turkey
- 0.5 cup onion, finely chopped
- 0.75 cup bread crumbs
- 0.25 cup milk
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 cup low sodium ketchup
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon liquid smoke (optional)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground beef, ground turkey, onion, bread crumbs, milk, egg, garlic powder, onion powder, black pepper, and parsley. Mix until all ingredients are well incorporated.
Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for about 20 minutes or until they are browned and cooked through.
While the meatballs are baking, prepare the low sodium BBQ sauce. In a saucepan over medium heat, combine low sodium ketchup, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, and optional liquid smoke. Stir well to combine.
Bring the sauce to a simmer, then reduce heat to low and let it cook for about 5 minutes, stirring occasionally until the sauce is slightly thickened.
Once the meatballs are cooked, transfer them to the saucepan with the BBQ sauce. Gently stir to coat all the meatballs evenly with the sauce.
Serve the meatballs immediately, garnished with extra chopped parsley if desired. They can be served on their own, with a side of rice, or over pasta.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 125.3 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 452 mg | 35% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2683 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
