Barbecued Meatballs
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
-
Meatballs
- 1 lb ground chuck
- 1⁄2 lb bulk pork sausage
- 1 cup moderately fine soft white breadcrumb (2 slices firm-textured white bread)
- 1 medium yellow onion, finely chopped
- 1 large garlic clove, finely chopped
- 2 tablespoons tomato ketchup
- 1 tablespoon Dijon mustard
- 1 large egg, well beaten
- 1 teaspoon salt
- 1⁄2 teaspoon hot red pepper sauce
- 2 tablespoons vegetable oil (for cooking the meatballs)
-
Sauce
- 2 (8 ounce) cans tomato sauce
- 3 tablespoons light brown sugar
- 1 1⁄2 tablespoons cider vinegar (or to taste)
- 1 tablespoon Dijon mustard
directions
- Meatballs-place all but the vegetable oil in a large bowl and, using your hands, mix thoroughly.
- Shape into 1- to 1 1/4-inch balls, arrange on a foil-lined large, rimmed baking sheet, and set uncovered in the refrigerator.
- Chill for 3-4 hours.
- This is to firm up the meatballs so they are easier to cook.
- When ready to proceed, heat the vegetable oil in a large, heavy skillet over med-high heat for 2 minutes or until ripples appear in the oil on the skillet bottom.
- Add half the meatballs and cook, shaking the skillet often, for 3-5 minutes or until uniformly brown.
- Using a slotted spoon, transfer the browned meatballs to a large, shallow pan and reserve.
- Brown the remaining meatballs the same way and add to the first batch.
- Sauce-Drain all the drippings from the skillet, add all sauce ingredients, and whisk to combine.
- Set over medium heat and bring to a boil, whisking often.
- Taste the sauce for vinegar and salt and adjust as needed.
- Return the browned meatballs to the skillet, pushing them down into the sauce.
- Adjust the heat so the sauce bubbles gently, cover, and cook for 20 minutes, stirring once or twice, or just until the meatballs are cooked through.
- Transfer all to a large chafing dish or attractive heatproof bowl and serve with cocktails.
- Put out a container of party toothpicks and colorful cocktail napkins.
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