COCKTAIL MEATBALLS in SWEET & SMOKY BBQ SAUCE
MEATBALLS:
about 1 lb. extra-lean ground beef (I use 96/4 ground sirloin)
1/2 cup Panko crumbs (or dry Italian or Roasted Garlic breadcrumbs)
About 1-2 TB finely chopped white or yellow onion
1 tsp. Kosher salt…………………………….about 1 tsp. coarse black pepper
1 egg, lightly beaten………………….…...1 tsp. balsamic vinegar
1 TB fresh parsley, chopped
SAUCE:
1 bottle Stubb’s BBQ sauce (I like Hickory or Mesquite, especially w/bourbon)
2 tsp. liquid smoke (I use hickory or mesquite, to match the BBQ sauce)
1/4 cup bourbon (optional ~ Revel Stokes Pecan Bourbon is good)
1 TB molasses………………………………....1 TB dark brown sugar
1/4 cup water
***
Preheat oven to 400. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Set aside.
In large bowl, lightly mix together meatball ingredients with your hands. Form into about 20-25 meatballs and put them on baking sheet. Bake for about 20-25 minutes, or until they’re done. Remove to paper towel-lined plate to drain.
Meanwhile, simmer sauce ingredients in large Dutch oven or sauce pan. When meatballs are done, put them into the sauce and stir to coat with sauce. Simmer in sauce on LOW for 1 minute, stirring. Transfer to a crock pot that’s been preheated to low. Serve with toothpicks for guests to serve themselves.
MAIN DISH:
You can also serve these over cooked rice, mashed potatoes, or plain wide egg pasta noodles as a main dish. Drizzle rice with some of the extra sauce, top with meatballs, garnish with fresh finely chopped parsley and serve hot.
Serves 6-8.