BBQ Meatballs

Fleshy meatballs gleaming under a dark glaze. The crust is sticky and the meat remains juicy. A scent of smoke and seared meat wafts from the pan.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 527
• Protein: 32 g
• Carbs: 26 g
• Fat: 31 g

Ingredients

• 300 g Ground beef 15% fat ( fresh )
• 200 g Ground pork ( fresh )
• 1 piece Egg ( beaten )
• 50 g Breadcrumbs ( fine )
• 1 piece Onion ( very finely minced )
• 1 piece Garlic ( pressed )
• 2 tbsp Honey ( liquid )
• 1 tbsp Red wine vinegar
• 1 tsp Mustard
• 1 tsp Smoked paprika
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Ketchup
• 1 tbsp Worcestershire sauce

Instructions

1. Prepare the aromatic base

   Finely chop the onion and garlic. They should almost disappear into the meat to avoid coarse chunks that could cause the meatballs to burst during cooking.

2. Shape the meatballs

   Mix the beef, pork, egg, breadcrumbs, and aromatics. Shape into walnut-sized balls. Do not over-pack the meat; it should remain airy to retain its juices.

3. Sear the meat

   Heat the oil in a pan. Brown the meatballs on all sides until a solid brown crust forms. The meat should be well-seared.

4. Glaze and reduce

   Add the honey, vinegar, mustard, paprika, ketchup, and Worcestershire sauce. Simmer until the sauce coats the back of a spoon and becomes syrupy. Each meatball should be coated in a glossy glaze.

Chef's tips

• Do not overwork the meat with your hands; the heat will melt the fat and make the meatballs dry.
• Use a cast-iron skillet if possible to get a distinct, sharp crust.

Storage

Keep for 3 days in the refrigerator in an airtight container. Freezes very well before or after cooking.