Yield: 24 meatballs
Sassy, sticky, and saucy! These stick-to-the-bone Honey-Balsamic BBQ Meatballs are to die for!
INGREDIENTS
- 1 pound lean ground beef
- 1/3 c. uncooked quinoa, rinsed well
- 1 Egg, whisked
- 2/3 c. water
- 2 garlic cloves, microplaned or minced
- 1 large shallot or 1/2 small onion, grated or minced
- 1 tbsp Worcestershire sauce
- salt and pepper
- 1/4 tsp dried thyme
- 1/8 tsp dried rosemary
Honey-Balsamic BBQ Sauce:
- 3/4 c. ketchup
- 1 tbsp Worcestershire sauce
- 1/4 c. honey
- 1/3 c. brown sugar
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1 c. balsamic vinegar
- salt and pepper
DIRECTIONS :
Step 1: In a saucepan, combine the Honey-Balsamic BBQ Sauce ingredients. Stir and bring to a boil over medium-high heat, stirring occasionally. Decrease the heat and simmer the sauce for about 45 minutes or until thick and the vinegary bite is gone.
Step 2: In the meantime, cook the rinsed quinoa in a small saucepan with boiling water, covered. Once the water is boiling, adjust the heat to medium-low and cook the quinoa for approximately 10 minutes until tender. Using a fork, fluff the quinoa, then let it cool for a bit.
Step 3: Prepare the oven. Preheat it to 400 degrees. Using a foil, line a baking sheet. On top, place a cooling rack and grease well with nonstick spray. Set aside.
Step 4: Combine the cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme, and rosemary in a large bowl. Mix well, then add the beef. Stir again using your hands until mixed. Into eighths, separate the mixture and shape each into meatballs (24 meatballs). On the prepared cooling rack, place the meatballs.
Step 5: Place in the preheated oven and bake the meatballs for about 15 to 17 minutes or until browned.
Step 6: To the sauce, add the meatballs. Decrease the heat to keep the meatballs and sauce warm. Alternately, you can transfer everything to a crockpot and set it to “warm”
HONEY-BALSAMIC BBQ MEATBALLS
Ingredients
- 1 pound lean ground beef
- 1/3 c. uncooked quinoa, rinsed well
- 1 Egg, whisked
- 2/3 c. water
- 2 garlic cloves, microplaned or minced
- 1 large shallot or 1/2 small onion, grated or minced
- 1 tbsp Worcestershire sauce
- salt and pepper
- 1/4 tsp dried thyme
- 1/8 tsp dried rosemary
- Honey-Balsamic BBQ Sauce:
- 3/4 c. ketchup
- 1 tbsp Worcestershire sauce
- 1/4 c. honey
- 1/3 c. brown sugar
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1 c. balsamic vinegar
- salt and pepper
Instructions
Step 1: In a saucepan, combine the Honey-Balsamic BBQ Sauce ingredients. Stir and bring to a boil over medium-high heat, stirring occasionally. Decrease the heat and simmer the sauce for about 45 minutes or until thick and the vinegary bite is gone.
Step 2: In the meantime, cook the rinsed quinoa in a small saucepan with boiling water, covered. Once the water is boiling, adjust the heat to medium-low and cook the quinoa for approximately 10 minutes until tender. Using a fork, fluff the quinoa, then let it cool for a bit.
Step 3: Prepare the oven. Preheat it to 400 degrees. Using a foil, line a baking sheet. On top, place a cooling rack and grease well with nonstick spray. Set aside.
Step 4: Combine the cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme, and rosemary in a large bowl. Mix well, then add the beef. Stir again using your hands until mixed. Into eighths, separate the mixture and shape each into meatballs (24 meatballs). On the prepared cooling rack, place the meatballs.
Step 5: Place in the preheated oven and bake the meatballs for about 15 to 17 minutes or until browned.
Step 6: To the sauce, add the meatballs. Decrease the heat to keep the meatballs and sauce warm. Alternately, you can transfer everything to a crockpot and set it to “warm”
