1 cup breadcrumbs

1/3 cup milk

1 pound ground turkey

1 package mild Italian turkey sausage

4 cloves garlic, pressed or minced

2 eggs

1 cup (1 1/2 ounces) finely-grated Parmesan cheese

1/4 cup finely-chopped fresh Italian herbs (I used half parsley, half basil)

1/4 cup grated onion

2 teaspoons Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon fine sea salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

1 (20 ounce) can of pineapple chunks

2 Bottles of Big Al’s Gourmet Sweet Tomato BBΩ Sauce (Number of bottles depends on how saucy you like your meatballs)

Prep oven and baking sheet. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, stir together the breadcrumbs and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.

Add the ground turkey, mild Italian turkey sausage (remove meat from casing), garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.

Using a medium spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the baking sheet (grease your hands with a bit of olive oil to prevent the mixture from sticking).

Bake for 10-12 minutes, or until the internal temperature of the meatballs is 160°F.  

While meatballs are cooking, prepare your BBΩ sauce. In a crock pot or saucepan add two bottles of Big Al’s Gourmet BBΩ Sauce. Drain half of the juice from the pineapple chunks and add to the BBΩ Sauce. Bring to a simmer on medium heat, stirring frequently. Remove meatballs from the baking pan and transfer to the BBΩ Sauce. Mix meatballs into BBΩ sauce until all meatballs are completely covered. Lower heat and serve.

Variations: 

1 Package of precooked meatballs (thawed)

1 Package of protein based meatballs

Go half-and-half: Half Big Al’s Gourmet Sweet Tomato BBΩ Sauce and Half Big Al’s Gourmet Sweet Mustard BBΩ Sauce for an exciting change of pace.

Chill: To make the meatballs easier to form, cover and chill the mixture in the refrigerator for 1 hour.

2 cups chopped onion

1 cup diced green bell pepper

3 cloves garlic, minced

1 1/2 tablespoons chili powder

2 teaspoons salt

1 1/2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/8 teaspoon ground coriander

2 bay leaves

2 (14 1/2-ounce) cans diced tomatoes

1 bottle Big Al’s Gourmet Sweet Tomato BBΩ Sauce

1 (15-ounce) can drained great northern beans

1 (15-ounce) can drained pinto beans

1 (15-ounce) can drained light red kidney beans 

1 (15-ounce) can drained dark red kidney beans

1 (15-ounce) can drained cannellini beans

1 cup water

In a crock pot or Dutch oven over medium-high heat, cook the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, and coriander until vegetables are soft, about 4 to 6 minutes. Add bay leaves, tomatoes, and Big Al’s Gourmet Sweet Tomato BBΩ Sauce; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has your desired consistency. Add small amounts of water if thinning is required, should not add more than 1 cup of water.

Non-vegetarian option:

1 pound ground meat

In a crock pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Proceed as instructed above.

Variations:

2 (1 1/4 ounce) packets chili seasoning mix (instead of chili powder)

1 (15-ounce) can drained black beans

1 ½ cups cooked and drained navy beans

1 (15-ounce) can drained butter beans

1 package of ground protein based meat

4 Salmon filets

1 cup Big Al’s Gourmet Sweet Mustard BBΩ Sauce

1/4 cup scallions, diced

1 tsp sesame seeds

Preheat the oven to broil. Set the top rack of the oven to the highest level. Place salmon fillets on a parchment-lined baking sheet.

Spread the BBΩ sauce with a basting brush on top of each salmon fillet. Broil for 5 minutes, then baste each salmon fillet again. Return to the oven and broil 3-5 minutes more. As soon as the salmon easily flakes with a fork, remove it from the oven.

Allow to sit for 5 minutes before serving. Garnish with scallions and sesame seeds

Variations:

Use Big Al’s Gourmet Sweet Tomato BBΩ Sauce

To add a little kick: mix 2 1/2 TBSP of Sriracha Sauce with BBΩ sauce.

½ chopped green pepper

½ chopped onion

1 pound ground turkey

2 cups Big Al’s Gourmet Sweet Mustard BBΩ Sauce

2 tsp salt

2 tsp black pepper

Hawaiian Sweet Buns

Sauté the green peppers and onions over medium heat in a sauté pan for about 4 to 6 minutes. Add ground meat and season meat with salt and pepper. Cook until the meat is brown. Add BBΩ sauce to the consistency of your desire and mix. 

Preheat the oven to broil. Lightly butter Sweet buns and place on the middle rack. Once golden brown remove. Add meat and BBΩ sauce mixture to the toasted bun making a sandwich. Serve and enjoy.

Variations:

Use Big Al’s Gourmet Sweet Tomato BBΩ Sauce

1 pound of ground beef

1 package of ground protein based meat