Barbecue Meatballs

 

I've seen Ruth Ann Zimmerman make Cheddar Meatballs and they look so good every time I see one of her photos.  I thought they were Barbecue Cheddar Meatballs...So that's the recipe I went looking for online.  Then I looked at her recipe.  Two different things.  However, by that point, I'd gotten my mouth fixed, as we say in the South, for some Barbecue Cheddar Meatballs.  So I pursued that recipe instead.  

Of course, I didn't follow that recipe either.  You know me.  I always just use another recipe as a jumping off point.  What I ended up doing was making my usual meatball mixtures. I followed Ruth Ann's recipe only in the matter of what size to make the meatballs.  These are not tiny meatballs.  Think tennis balls.  1/2 cup meat mixture per meatball.  Then I looked at the sauce on Six Sisters website on their version and decided that I wanted to do that, but again, not exactly.  I added my own spin there as well.

What we ended up with was a really good supper entree.  It was comforting and cozy, the exact sort of thing you'd want to eat on a cold brisk autumn day, or even one that was warm but just looked dreary out the window. 

Here's what I'd change in the future. I shredded cheese to put in the meatballs.  It literally just disappeared.  Perhaps the flavor was there but the bit of melty cheese I was looking for wasn't.  In future I think I'd be prone to dicing into fine cubes and mixing it in that way.  Or skipping it altogether and perhaps serve it with some shredded cheese on top.  Shredded mixed with the meat mixture seemed a waste of effort and an additional cost in my opinion. I'll include that in the recipe as I made it that way the first time, but just know this is my opinion.

The leftovers of this were really good, too, by the way and improved in the reheating process.  Do give this one a try!

Barbecued Cheddar Meatballs

1 pound ground beef

1/2 cup diced onion

2 cloves finely minced garlic

1 egg

1/2 cup breadcrumbs

1/4 cup milk

1/4 cup barbecue sauce

salt and pepper 

1 cup shredded cheddar cheese 

Sauce:

1 14.5 ounce can diced tomatoes

1/4 cup brown sugar (NOT packed)

1 1/2 cups barbecue sauce

Preheat oven to 375F.  Mix all the meatball ingredients except cheese.  Once the egg and all is well incorporated then add cheddar if using.  Form mixture into large meatballs.  Ruth Ann's recipe said 1/2 cups. I guesstimated and formed roughly tennis ball sized meatballs.  I think I ended up with a dozen meatballs total.    Place in baking pan.

Mix sauce ingredients. Pour over meatballs.  Bake until baked through, roughly 30-40 minutes.  This is not the way the Six Sisters recipe reads.  They combine sauce ingredients and pour over top after the meatballs are done.  I did things my way and really appreciated the caramelization of the tomatoes and Barbecue sauce over the meat.

These meatballs can be served over grits, mashed potatoes or rice.  I think they'd make a terrific meatball sub, too.  I'm going to try them served that way one day soon.  On a butter toasted hoagie bun, topped with Cheddar and put under the broiler. Gosh that would be good!

Amazon Associate Affiliate Link: