2 large to 3 mangoes pitted peeled cut into thirty six 3/4-inch cubes
3 tablespoons olive oil extra-virgin
0.5 small onion finely chopped
0.3 cup parmesan finely grated
2 tablespoons parsley fresh italian chopped
1 leaves thirty six 1-inch pieces torn radicchio
2 cups raspberries unsweetened frozen thawed
0.7 cup raspberry jam seedless
8 ounces spicy turkey sausage links italian
1 teaspoon paprika smoked
1.5 teaspoons tomato paste
2 tablespoons milk whole
1 tablespoon worcestershire sauce
Equipment
food processor
bowl
frying pan
paper towels
sauce pan
blender
wooden spoon
skewers
Directions
Watch how to make this recipe.
For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic and onions. Using a wooden spoon, stir to blend.
Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 1 1/4-inch balls (about 36 meatballs).
In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes.
Drain on paper towels.
For the sauce: In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, paprika, salt, pepper and lemon zest until smooth.
Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 6 to 7 minutes.
Remove the pan from the heat and cool for 10 minutes.
Pour into a small serving bowl.
Thread 1 meatball, 1 mango cube and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.
