INGREDIENTS:
Meatballs:
- 1 ½ pounds ground beef
- 1 cup milk
- ¾ cup panko breadcrumbs
- 1 garlic clove, minced
- 4 tablespoons minced onion (about ½ small onion)
- ½ tablespoon butter
- ½ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup flour
- oil for skillet
BBQ Sauce:
- 1 cup crushed tomatoes or unseasoned tomato sauce
- ½ cup brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons white vinegar
- ½ teaspoon ground mustard
- ½ teaspoon salt
- pinch of ground clove
- pinch of cinnamon
- pinch of cayenne pepper
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Melt butter in cast iron skillet. Saute onion and garlic in butter until cooked, about 5 minutes. Set aside and let cool for a few minutes.
- Combine beef, milk, breadcrumbs, onion, garlic, salt and cumin in a large bowl. Roll into small meatballs, about 2 tablespoons meat-mixture each. Arrange in a single layer in baking dish. Place in freezer for 5-10 minutes.
- While meatballs are cooling in freezer, whisk together all barbecue sauce ingredients. Set sauce aside.
- Heat a ¼” - ½” layer of oil in a cast iron skillet on medium heat. Coat meatballs in flour and place in oil. Brown meatballs on all sides, about 1-2 minutes per side. Arrange browned meatballs in baking dish and cover in barbecue sauce. Bake until meatballs are fully cooked, about 40-45 minutes. Serve as an appetizer or with your favorite sides (like creamy mashed potatoes).
Source: 2Teaspoons
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