Barbecue Glazed Meatballs

I’ve come to the conclusion that I cannot take a good photo of meatballs.  However, that should not deter you from making this dish.  Since I was on a mission to make kid-friendly meals while The G Man was visiting, I thought, “What kid doesn’t like meatballs?”

The answer is, I haven’t met one yet.  Out of all the dishes I prepared during the week G was with us, this was by far his favorite – he ate the leftovers for lunch the next day with as much enthusiasm as he did when it was dinner. It should also be noted that it was immensely enjoyed by his mom, his grandpa, his uncle and his grandma, too.

This recipe makes a lot, but I wanted a lot, since I knew we’d be eating it for 2 meals and it does reheat very well.  I had a bad moment when I began putting the meatballs together; I thought I’d thawed a package of plain ground pork and it turned out to be hot Italian sausage.  I worried it might be a little too spicy for a little guy, but it obviously didn’t bother him at all – of course, the fact that it was mixed with 2 pounds of ground beef probably helped with that.

The sauce is simply my Maple Barbecue Sauce without the red pepper flakes (the hot Italian sausage may not have been an issue, but I didn’t want to push it); if you don’t care for or don’t want to use hot Italian sausage – especially if you’re making it for children – sweet Italian sausage would work extremely well.

All in all, this is a simple and delicious dish; it was so good that I’m going to make it as cocktail meatballs for our annual Christmas party this Saturday.

Barbecue Glazed Meatballs

Barbecue Glazed Meatballs

serves 10

2 pounds ground beef
1 pound Italian sausage
1 teaspoon freshly ground black pepper
1/4 cup tamari or gluten-free soy sauce
2 tablespoons lard or other cooking fat
1 large yellow onion, finely diced
2 cloves garlic, minced
2 cups tomato sauce
3/4 cup maple syrup
1/4 cup tamari or gluten-free soy sauce
2 tablespoons apple cider vinegar

Preheat the oven to 350 F.

In a large bowl, gently but thoroughly mix together the beef, sausage, pepper and tamari. Form the mixture into 2 -ounce meatballs and place, in a single layer, on a rimmed, foil-lined baking sheet. Bake for 20 minutes; remove from oven and set aside.

While the meatballs are baking, combine the remaining ingredients in a large skillet. Bring to a boil; reduce heat to medium low and cook, stirring frequently, until the sauce thickens enough to coat a spoon. Add the meat balls to the sauce and reduce the heat to low. Stir and continue to cook for another 15 minutes, or until the sauce is thick and coats the meatballs.

Nutrition (per serving): 508 calories, 35.7g total fat, 105mg cholesterol, 1079.6mg sodium, 616mg potassium, 21.6g carbohydrates, 1.2g fiber, 17.2g sugar, 24.1g protein.

Printable version (requires Adobe Reader)

Posted in participation of Kelly the Kitchen Kop’s Real Food Wednesday

9 thoughts on “Barbecue Glazed Meatballs”

  1. Ooh, delicious! Sprite is actually not a fan of meatballs. Don’t know why, we find them quite tasty, but I will need to make this and tell her Mickey Mouse sent it over..

  2. Little o doesn’t like meatballs, either. That boy’s just not right. LG? Loves them. Would eat them all the time if he could. I’m still going to try this for dinner tonight, though. I was just trying to think up what to make, and this works great! Thanks, Jan.

  3. My only problem with this is that we need MORE! But you are right – we got aobut 10 servigins out of it (if you count my snacking on it).

  4. This recipe is DELICIOUS! I made these meatballs tonight and there was a resounding agreement around the table, we didn’t want dinner to end! Thanks for the inspiration!

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