Skip to main content

Spicy Barbecue Meatballs



Who doesn't love meatballs? You can make them with ground pork, chicken, turkey, beef, or even veal. The right recipe will allow for a tender, moist dish. Thrifty cooks know that a meatball recipe allows for a small amount of ground meat to be spread out to feed a crowd. I am not sure why, but it is true. Meatballs can transform a meager pound of meat into a meal for 4-6 people, easy!
I have several meatball recipes on my site. Some are for spaghetti, others for sandwiches, while others are for entertaining and football parties. These particular meatballs are great for sandwiches, as a main course, or even for cocktail parties. While rather untraditional, as far as meatballs go, these spicy, barbecued meatballs are delicious and a wonderful departure from the ordinary.

FOR THE SAUCE
1/2 Cup Ketchup 
2 teaspoons Sugar
1 1/2 Tablespoons Worcestershire Sauce
1 Tablespoon Apple Cider Vinegar
1 teaspoon Red Pepper Flakes
1/2 Cup Minced Onion
1 clove Minced Garlic
1/2 teaspoon Black Pepper
FOR THE MEATBALLS
1 Pound Hamburger
1/2 Cup Mince Onion
1 Egg
1/2 Cup Quick Cook Oats
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
2 cloves Minced Garlic
2 Tablespoons Milk
FOR COOKING
1/2 Cup Corn Starch
1/2 Cup Vegetable Oil

1. Combine sauce ingredients in a small bowl. Set aside.
2. Using your hands, combine the meatball ingredients in a large bowl. Mix until combined but not overworked.
3. Form the meatballs by pinching off a small amount of the mixture and roll in the palm of your hands. You want the meatballs to be the size of a golf ball.
4. Heat the oil in a large skillet. You want enough oil in the pan to come up about 1/2-inch. The oil should be hot enough to sear but not so hot that it smokes.
5. Roll the formed meatballs in the cornstarch, shaking to remove excess. Place in the heated oil and cook for 2 minutes, turn and cook for an additional 2 minutes. Remove from the pan and repeat with the remaining balls.
5. Place the meatballs in a large baking dish with high sides. Pour the sauce over the top of the balls.
6. Tightly cover with aluminum foil.
7. Place in a preheated 350 degree oven for 1 hour.
8. Remove from the oven and enjoy!

Comments

Popular posts from this blog

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 teaspoo…

Poor Man's Ribs: Roasted BBQ Pork Necks

Ok, I know what you are thinking. Pork Necks???? Yes, yes...I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, "This is the poor man's rib." So the next time you are at the store, just step back from what the cut says and just give them a try. They really are delicious!




Ingredients:
1 1/2 Tablespoons Whole Grain Dijon Style Mustard
1/2 teaspoon Garlic Salt
1/2 teaspoon Paprika
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1/8 teaspoon Cayenne Pepper
3 1/2 Pound Fresh Pork Necks
1/4 Cup Water
3 Tablespoons Sweet/Spicy BBQ Sauce

1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture. Cover and refrigerate for at least 4 hours.
2. Preheat the oven to 350 degrees.
3. Pr…

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot.
2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs, preferably who…