1 pound lean ground turkey
1 cup whole rolled oats
1 Florida orange, peeled and diced
1 egg, beaten
1 1/2 tsp. Italian seasoning
2 1/2 tsp. coarse salt, divided
1 1/2 tsp. ground black pepper
2 cups 100% Florida orange juice
6 tbsp. rice wine vinegar
1/2 cup tomato paste
4 tsp. cornstarch
1 tsp. black pepper


In large bowl, combine turkey, oats, orange, egg, Italian seasoning, 1 1/2 tsp. salt and 1/4 tsp. pepper; mix well. Roll mixture into walnut-sized balls, making approximately 28 meatballs. Place meatballs in large, nonstick skillet over medium heat; cover and cook, turning occasionally until browned on all sides. Meatballs should be cooked through with no pink remaining in the center.

Whisk together orange juice, vinegar, tomato paste, cornstarch, 1 tsp. salt and 1 tsp. pepper. Add orange juice mixture to cooked meatballs in skillet; continue cooking and stir gently until sauce becomes clear and coats meatballs, about 5 minutes. Serve meatballs on toothpicks.