Tastiest Meatballs
Tastiest Meatballs
- Main
- 250 grams apricot jam
- 300 grams chili sauce
- 1 teaspoon crushed red pepper
- 1 teaspoon cumin
- 2 teaspoons dijon mustard
- 350 grams ground beef (15% Fat)
- 2 eggs (whipped)
- 1 yellow onion (diced)
- 1 teaspoon fresh cracked black pepper
- 2 teaspoons garlic (minced)
- 350 grams ground pork
- Preparation
- Once grill comes to temperature, oil the sear surface, add diced onions and sweat for a few minutes without too much colour. Add garlic and crushed red pepper. Cook together for another 2 minutes. Remove and transfer to cool place.
- In large bowl, combine ground meats with eggs, parmesan, parsley, and crushed crackers. Mix thoroughly but gently, then fold in cooled onion mixture and season with salt. Mix then add water and mix thoroughly one last time. (Mixture should look wet)
- Cooking/Assembly
- Shape mixture into golf ball size balls and refrigerate for 30 minutes. Combine all sauce ingredients and whisk together. Reserve for later use. Place clean cast iron pan on grill surface and allow to come to temperature. Oil pan and bring to smoking point. Sear meatballs evenly on all sides then pour BBQ sauce over top. Use enough sauce to reach 1/4" below top of meatballs.
- Finishing Cook meatballs until they are medium Gently turn a few times throughout cook, being careful not to break meatballs. Remove from grill and serve from the skillet.
Mixture should look wet for tender meatballs.
Storage: Can be made ahead and reheated. Store in refrigerator up to 3 days.
Nutritional Notes: Contains gluten (crackers). High protein.