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Rideout Bistro Oils, Big Sur Gourmet

Mini Meatballs with Raspberry Balsamic Barbecue Sauce


Rideout Bistro Oils, Big Sur Gourmet
Asian Pear & Blackberry Salad
  • Spring mix salad greens

  • Asian pear - cored and sliced thinly

  • blackberries

  • feta cheese

  • candied or glazed pecans



Rideout Bistro Oils California Mission EVOO

Big Sur Gourmet Raspberry Balsamic Vinegar


To make the dressing whisk one part oil to one part Raspberry Balsamic. Mix salad ingredients to your liking and drizzle lightly with dressing. Toss to coat.



  • 1/2 c plain breadcrumbs

  • 1/4 c finely grated Parmesan

  • 2 tbls chopped fresh basil

  • 2 tbls chopped fresh Italian parsley

  • 2 tbls whole milk

  • 1 1/2 tsp tomato paste

  • 1/2 tsp kosher salt

  • 1/4 tsp freshly ground black pepper

  • 1 large egg, at room temperature

  • 1 clove garlic, minced

  • 1/2 small onion, finely chopped

  • 8 oz ground dark turkey meat

  • 8 oz spicy Italian turkey sausage links, casings removed

  • 3 tbls Rideout Bistro Oils California Mission EVOO


  • 2 c frozen unsweetened raspberries, thawed

  • 3/4 c ketchup

  • 2/3 c seedless raspberry jam

  • 3 tbls packed golden brown sugar

  • 3 tbls Big Sur Gourmet Raspberry Balsamic Vinegar

  • 1 tbls Worcestershire sauce

  • 1 tsp smoked paprika

  • 1/4 tsp kosher salt

  • 1/4 tsp freshly ground black

  • Zest of 1 small lemon

2 to 3 large mangoes, peeled, pitted and cut into thirty six 3/4-inch cubes
36 1-inch pieces torn radicchio leaves
36 4- to 5-inch-long bamboo skewers

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, Raspberry Balsamic 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.



  • 1 tbls Rideout Bistro Oils California Mission EVOO

  • 1/2 c onion, finely chopped

  • 1/2 dried thyme

  • 1/2 tsp salt, divided

  • 4 boneless, skinless chicken breast halves

  • 1/3 c seedless raspberry preserves

  • 2 tbls Big Sur Gourmet Raspberry Balsamic Vinegar

  • 1/4 tsp ground black pepper



  1. In large skillet, heat oil over medium-high heat. Add onion and sauté 5 minutes, stirring.

  2. Sprinkle chicken breasts with thyme and ¼ teaspoon of salt. Add chicken to skillet and sauté 6 minutes on each side or until chicken is cooked through. Remove chicken from skillet and keep warm. Reduce heat to medium-low.

  3. Add the preserves, Raspberry Balsamic Vinegar, pepper, and the rest of the salt to the skillet. Cook, stirring until smooth and heated through.

  4. Spoon over chicken.

Rideout Bistro Oils, Big Sur Gourmet

Raspberry Balsamic Chicken

Raspberry Balsamic



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