Barbecue Meatballs
Barbecue Meatballs
My daughter loves anything barbecue and these meatballs are no exception. They are super flavorful with a mix of pork and ground beef, lots of spices and your favorite barbecue sauce. This makes a lot of meatballs - about 36 - and we always make them for cocktail hour or late afternoon parties. Always a hit. These are a great make ahead of time dish too!
Prep Time: 20 minutes Cook Time: 35 minutes
Ingredients:
1 pound ground beef
1 pound ground pork
2 eggs
4 TBSP blanched almond flour gluten-free oat flour
1 tsp each of garlic powder, onion powder, Italian seasoning blend and basil (make sure there are no added starches in your spices)
1/2 tsp of sumac (optional) - you can also substitute this with smoked paprika.
1/4 tsp sea salt
1/2 cup of your favorite BBQ sauce (our current fave is Good Food for Good - we like Classic or Sweet and Spicy)
Directions:
Preheat your oven to 350 degrees and line a large baking sheet with aluminum foil. I like to place a wire rack on top of the foil so it keeps all the drippings (aka gray slimy stuff) off the bottom of the meatballs. There are times when I haven’t used a rack and have been to known to transfer all the meatballs to a different pan after the first 20 minutes of cooking while wiping away all the gray slimy stuff during the (messy) transfer.
Mix all the ingredients except the barbecue sauce in a large bowl . I use my hands and mix until just well combined.
Using a tablespoon, shape about 36 1 1/2 inch meatballs and place on the foil or wire rack.
Using 1/4 cup of the barbecue sauce, drizzle it over the top of the meatballs - I then use my hands to smear fully on the tops - you can also use a pastry brush. . Then bake in the oven for 20 minutes.
Remove from the oven and using the remaining sauce, coat the meatballs once again and return to the oven for another 15 minutes. I let the meatballs cool slightly and use my hands so I can coat all sides of the meatball. You can also grab a new baking sheet, line it with foil (no wire rack this time) and just toss them in the barbecue sauce and bake for the remaining 15 minutes.
Remove from the oven (the internal temp should be 165 degrees) and serve immediately with barbecue sauce on the side. If you are making them ahead of time, let them cool completely before storing them in the refrigerator. When reheating, I place them in a glass pan with 1/4 cup barbecue sauce and 1-2 TBSP of water, cover with foil and bake at 325 degrees for 15 minutes until the temperature reaches 165 degrees.
