Sweet & Spicy Barbeque Sauce with Mini Meatballs

Note: This sauce is only slightly tingly. If you want more heat, we suggest using Flying Olive's Harissa or Cayenne Red Chili EVOO's, or adding more chili or other pepper sauce, hot sauce, or all of the above!

Yields 4-6 cups of sauce, approx. 150 mini meatballs

For the mini meatballs:


2 pounds turkey burger (I really like Jennie-O brand)

1 tsp garlic powder

¼ cup unflavored breadcrumbs

½ tsp chili powder

½ tsp salt

Freshly ground black pepper


Mix all ingredients together. Using a standing mixer works well. Remove from a mixer to plate. Heat oven to 350 degrees F.

Using your absolutely clean hands, make long ropes, about an 1" wide and about 12" long. Pinch off small bits of the turkey burger mixture and roll into balls. Place on cookie sheets (with sides) lined with aluminum foil.  Meatballs should be about an inch diameter each. Place in oven for 10 minutes. While these are cooking, start the sauce. When meatballs are cooked, but not overly done, remove to a plate with paper towels to absorb any liquid.

For the sauce:


8 cloves minced garlic

8 tablespoons any Flying Olive's Chipotle Extra Virgin Olive Oil, or EVOO of your choice

1 cup Flying Olive's Espresso Balsamic Vinegar

1/2 cup soy sauce

2 cups ketchup

2 cups brown sugar

1/2 cup Dijon mustard

1 tsp chili powder

½ tsp freshly ground black pepper

¼ tsp salt


Add Flying Olive's Chipotle Extra Virgin Olive Oil olive oil to a preheated sauté pan. Add the garlic and sauté until light brown, about 1 minute. Add Flying Olive Espresso Balsamic Vinegar, soy sauce, ketchup, mustard, chili powder, brown sugar, and salt and pepper. Stir well. Add freshly ground black pepper and salt to taste. Bring to a simmer and simmer for 10 minutes.

When the meatballs are cooled, move into the sauce. Refrigerate at least an hour for spices to blend and meatballs to absorb the sauce. Better yet, store overnight and reheat the next day.

Submitted by Barb L.