1 1/4 lbs Italian seasoned ground turkey
1 1/4 lbs lean ground turkey
1/2 cup grated Parmesan and Romano
2- 1 oz pkgs dry ranch seasoning
2 green onions, finely chopped
3 cloves of garlic, finely minced
1/2-3/4 cup mesquite BBQ sauce
1- 8 oz jar of apple pepper chutney (*or any other chutney you prefer)
*If you use a different type of chutney you may want to add some red pepper flakes for extra spiciness.
Mix the chutney with the bbq sauce and set aside.
Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.
Combine all first 6 ingredients in a large mixing bowl. Using a small ice cream scoop, portion into meatballs and place on baking sheet.
Cook for approximately 25 minutes. Remove from oven and drain off excess juices into a bowl.
Using a basting brush, coat each meatball with a good amount of the chutney-BBQ sauce. Place under broiler for approximately 4-5 minutes or until the sauce has thickened and browned.
Remove from oven and allow to cool 5 minutes before serving.