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If you make them mini-meatballs, you can serve them on top of the garlic toasts. adapted from howsweeteats.com
In a large bowl, combine the turkey, beaten egg, garlic, onions, bread crumbs, paprika, salt and pepper until just combined. Form the mixture into meatballs about 1-inch in size and place them on a sheet of parchment paper. Heat a large skillet over medium heat and add the olive oil. Add the meatballs in batches and cook just until golden on the outsides. Place the meatballs and the BBQ sauce in the slow cooker. Cook on low for 4 to 6 hours. Garnish with green onions and serve.
Place all ingredients in a saucepan and stir together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more.
To make the garlic baguettes, slice the bread into rounds and place it on a baking sheet. In a bowl, mix together the olive oil and garlic cloves. Brush or drizzle it on the baguettes. Bake at 350 degrees for 15 minutes, or until slightly toasted.
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