Sweet, tangy and smoky, these Honey BBQ Meatballs are easy to make and a sure crowd pleaser. Serve them as an appetizer or pile them onto a bun for a tasty sandwich!
Finally, thankfully, after possibly the strangest spring on record, you can tell summer is truly coming. And if there was any doubt, I just had to watch my husband– glued to the football draft.
Of course, all the attention to football picks this week did one good thing (besides, hopefully, helping the Packers win more games) – it pushed me to try a Honey BBQ Meatball recipe that’s been in the works since… well, last football season!
It all started a number of years back when a blogging friend did a roundup of meatball recipes. I would have loved to participate but there wasn’t a single meatball recipe in my files. Not one! Yes, I know, how does a food blogger get to the age of bleep without making a meatball (rhetorical question).
Since then I at least made some nice Greek Meatballs – and I did compile a list of meatballs to try. Progress!
For this classic meatball, I had fun playing with an old recipe, adding honey and smoked paprika to the sauce. Now that I’m using smoked paprika more, I am absolutely in love with it. But if you don’t have any—or don’t like a hint of smoke, go ahead and leave it out.
Either way I think you’re gonna’ love these Honey BBQ Meatballs!
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup bread crumbs
- 1 teaspoon dried minced onion
- 1/2 cup finely rated Parmesan cheese
- 1 egg
- 2 cloves garlic, finely minced or pressed
- 1/2 teaspoon salt
- 2 Tablespoons oil for frying (more or less)
- 1/2 cup honey
- 1/2 cup BBQ sauce
- 2 teaspoons smoked paprika (optional)
- Combine meatball ingredients until well mixed. Form into meatballs.
- In a large frying pan, heat a thin layer of oil. Add meatballs and cook until browned on first side, about 4-5 minutes. Loosen meatballs if needed, then turn over. Cover and continue heating until cooked through, about 5 more minutes. (You can confirm doneness with an instant read meat thermometer.)
- Drain all but a tablespoon or two of fat, then add the honey to the pan with the meatballs to liquify. Deglaze the pan with the honey, scraping up any loose bits of crisp meat.
- When the honey is bubbly, combine the smoked paprika (if using) and BBQ sauce then add to the pan. Stir until the sauce is blended, then serve.
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