Southwest Barbecue Meatballs

• 2 Tablespoons Dark Brown Sugar
• 2- 1/2 Tablespoons Apple Cider Vinegar
• 1 teaspoon Cumin
• 1/4 teaspoons Smoked Paprika
• 18 teaspoons Ground Cloves
• 14- 1/2 ounces, weight Diced Tomatoes With Mild Green Chiles
• 1- 1/4 pound Ground Turkey
• 3 Tablespoons Italian-seasoned Dried Breadcrumbs
• 1 Tablespoon Chili Powder

1. Place sugar, vinegar, cumin, smoked paprika, ground cloves, and diced tomatoes with mild green chiles (undrained) in a blender.
2. Put the lid on and blend until smooth.
3. Set aside.
4. Combine the turkey, breadcrumbs, and chili powder in a larger bowl.
5. Using wet hands, shape into 16 meatballs.
6. Heat a large skillet over medium-high heat.
7. Lightly coat pan with cooking spray.
8. Add meatballs; cook for 2 minutes per side, turning to brown on all sides.
9. Then add tomato mixture into the pan.
10. Bring to a simmer.
11. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.
12. Adapted from Cooking Light April 2013.

brown sugar, apple cider vinegar, cumin, paprika, ground cloves, tomatoes, ground turkey, italianseasoned dried breadcrumbs, chili powder

Taken from tastykitchen.com/recipes/main-courses/southwest-barbecue-meatballs/ (may not work)