Description
These Sweet and Tangy BBQ Meatballs strike the perfect balance between savory protein and a bright, acidic glaze. Utilizing a scientific approach to moisture retention, each bite remains succulent with a complex crust developed through the Maillard reaction, resulting in a multi-dimensional flavor profile.
Ingredients
Scale
1 lb Lean Ground Beef
1/2 lb Ground Pork
1/2 cup Panko breadcrumbs
1/4 cup whole milk
1 small yellow onio
3 cloves garlic
1 cup low-sugar BBQ sauce
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp Kosher salt
1/2 tsp smoked paprika
1/4 tsp black pepper
Instructions
- Hydrate the Panade: In a large mixing bowl, combine the breadcrumbs and milk. Let sit for five minutes
- Incorporate Aromatics: Add the grated onion, minced garlic, salt, pepper, and smoked paprika to the breadcrumb mixture and mix well
- Add the Meat: Gently fold in the ground beef and pork without overworking the mixture
- Shape the Spheres: Scoop approximately two tablespoons of the mixture and roll into 1.5-inch balls
- The Searing Phase: Heat a skillet over medium-high heat with oil, brown the meatballs on all sides
- The Glazing Phase: Whisk together the BBQ sauce, apple cider vinegar, and Dijon mustard, then pour over the meatballs
- Simmer to Perfection: Reduce the heat to low, cover and simmer for 10-12 minutes until the internal temperature reaches 160°F
Notes
Use a digital meat thermometer to ensure that the internal temperature does not exceed 170°F to preserve moisture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg