Barbecue Meatballs

These grilled barbecue meatballs are smothered in a hickory homemade sauce that are sure to be a crowd-pleaser. They are simple to prepare and make a great barbecue appetizer. You can even put them on hoagie bread and eat them as a meatball sub.

Ingredients: 

Meatball:
2 lb ground beef
2 lb ground pork
1 tsp pressed or zested garlic
3/4 cup plain bread crumbs
1 cup grated Parmesan cheese
1/2 tbsp salt
1/2 teaspoon black pepper
1/2 cup water

Sauce:
2 tbsp olive oil
1/2 cup Finely chopped shallots
4 cups Ketchup
1 cup molasses
1/2 cup honey
1/2 tbsp worcestershire sauce
1/2 tbsp dijon mustard
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1 tbsp liquid smoke

Instructions:

1. In medium sized saucepan heat olive oil over medium high heat. Add in the chopped shallots and stir for about 3 minutes. Then add in the rest of the ingredients for the sauce: ketchup, molasses, honey, worcestershire sauce, dijon mustard, cayenne pepper, garlic powder, and liquid smoke.

2. Reduce the heat to low and let it simmer for about 30-40 minutes making sure to stir occasionally.

3. In a large bowl combine the beef, pork, pressed garlic, bread crumbs, Parmesan cheese, salt, pepper, and water. I find that using my hands is the easiest way to get it mixed well.

4. Once the meat is mixed well, begin shaping it into balls (about 2 inches in diameter)

5. Grill the meatballs on high heat until they are fully cooked.

6. Add the meat balls into a heavy bottomed pot and pour the sauce over them. Keep the pot over low heat for 30 minutes, making sure to stir occasionally. Serve them as an appetizer on a toothpick or in a sandwich. I used hoagie bread.

Note: If you don’t have a grill, these meatballs can easily be prepared on a greased skillet.

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Barbecue Meatballs

Prep Time

35 mins

Cook Time

45 mins

Total Time

1 hr 20 mins

 

Servings: 20

Author: Dina Polyashov

Ingredients

• Meatballs:
• 2 lb ground beef
• 2 lb ground pork
• 1 tsp pressed or zested garlic
• 3/4 cup plain bread crumbs
• 1 cup grated Parmesan cheese
• 1/2 tbsp salt
• 1/2 teaspoon black pepper
• 1/2 cup water
• Sauce:
• 2 tbsp olive oil
• 1/2 cup Finely chopped shallots
• 4 cups Ketchup
• 1 cup molasses
• 1/2 cup honey
• 1/2 tbsp worcestershire sauce
• 1/2 tbsp dijon mustard
• 1/2 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1 tbsp liquid smoke

Instructions

1. In medium sized saucepan heat olive oil over medium high heat. Add in the chopped shallots and stir for about 3 minutes. Then add in the rest of the ingredients for the sauce: ketchup, molasses, honey, worcestershire sauce, dijon mustard, cayenne pepper, garlic powder, and liquid smoke.
2. Reduce the heat to low and let it simmer for about 30-40 minutes making sure to stir occasionally.
3. In a large bowl combine the beef, pork, pressed garlic, bread crumbs, Parmesan cheese, salt, pepper, and water. I find that using my hands is the easiest way to get it mixed well.
4. Once the meat is mixed well, begin shaping it into balls (about 2 inches in diameter).
5. Grill the meatballs on high heat until they are fully cooked.
6. Add the meat balls into a heavy bottomed pot and pour the sauce over them. Keep the pot over low heat for 30 minutes, making sure to stir occasionally. Serve them as an appetizer on a toothpick or in a sandwich. I used hoagie bread.

Recipe Notes

If you don't have a grill, these meatballs can easily be prepared on a greased skillet.