BARBECUED MEATBALLSWho doesn’t like meatballs? In almost every region across the world, they are the ultimate child-friendly dish
How to make addictive barbequed meatballs
- Total Time - 35 minutes
- Prep Time - 20 minutes
- Cook Time: -15 minutes
- Course - Snacks
These bbq jelly meatballs are easy to make. You need just three ingredients:
- 1 bottle of BBQ sauce
- 1 (18 oz.) jar of grape jelly
- 1 (30 oz.) bag of frozen meatballs
- In a cooker, add the barbecue sauce and grape jelly.
- Stir to combine (some lumping is ok).
- Add the frozen meatballs to the crock pot. Keep stirring till the meatballs get coated in the sauce completely.
- Cover the mix and cook on low flame for 4-5 hours (or high flame for 2-3 hours).
- Keep on the warm setting until ready to serve.
Tips for making fantastic meatballs
- Keep things cool - The secret to having tender meatballs is simple – cold. You have to keep the fat from breaking down (i.e. melting) before you cook the meatballs, so either keep the onion and beef in the fridge when you’re not working directly with them or try using a chilled bowl and chilled utensils.
- Mixing - The more you mix and handle your meatballs, the tougher they will turn out to be. You can even consider using a fork to shape the meatballs! If you have to use your hands, coat them in oil and shape each ball quickly and gently.
- You can use an ice cream scoop to form your meatballs, thereby ensuring that you don’t over-handle them and also guaranteeing that the meatballs have a consistent size.
- The Beef - In homemade meat mixtures (like these meatballs, hamburgers, or other similar recipes), using fresh, top-quality meat is extremely important. So, instead of buying ground beef in packed plastic boxes, look for/ask for freshly ground beef. Ideally, use the 80/20 blend as this ratio has just the right amount of fat to make the meatballs tender and juicy without becoming overbearing. If you want to reduce the fat in your meatball recipe, just use leaner ground beef.
- Bread Crumbs - Meatball recipes call for fresh, soft breadcrumbs. Usually, homemade breadcrumbs are the best. You can use day-old stale bread that you may have at home. This will allow you to control the quantities of any extra butter, fat, salt, etc. that might get into the bread crumbs mix. If you have to use store-bought breadcrumbs, use Panko, or any generic Italian-style breadcrumbs. They tend to be lighter and make better meatballs.
- Eggs - Eggs aren’t only for bringing moisture to meatballs — they bind everything up! The meat won’t stay in nice little juicy balls without any binding. That’s why we use eggs and breadcrumbs. They combine to act as glue for your meatballs!
- Liquid Smoke - Try using liquid smoke. It’s a byproduct of smoke meeting cold air, so it’s natural, and adds that delicious kick of flavor to your recipes that go perfectly with the BBQ sauce!
frequently asked questions
A good meatball consists of 50 percent meat and 50 percent breadcrumbs. The best meatballs are made from day-old bread and soaked in milk or water to bring lightness to the mixture. When cooking beef or pork for too long, it toughens, though the breadcrumbs never toughen.
Baking meatballs gives them a little more flavor without additional oil as you are searing the outside under the broiler in your oven. Just make sure you bake them on a heavy-duty baking sheet.
The best way to make meatballs is shallow frying them, preferably in a non-stick pan with vegetable or sunflower oil. Depending on their size, it should take around 10-15 mins over medium heat, depending on their size.
Roll the meatballs in plain flour before frying, as this is one of the easiest ways to prevent meatballs from falling apart when cooking.
Meatballs cook well in the sauce, and it is safe to add raw meatballs to the sauce as long as the sauce is kept at a simmer until the meatballs get cooked well. Cooking the meatballs ensures that they stay tender even when cooked.
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