BBQ Meatballs
Ingredients
- 300 gGround beef 15% fat (fresh)
- 200 gGround pork (fresh)
- 1 pcEgg (beaten)
- 50 gBreadcrumbs (fine)
- 1 pcOnion (very finely minced)
- 1 pcGarlic (pressed)
- 2 tbspHoney (liquid)
- 1 tbspRed wine vinegar
- 1 tspMustard
- 1 tspSmoked paprika
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlKetchup
- 1 tbspWorcestershire sauce
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Freezes very well before or after cooking.
