Recipe – Smokey Glazed Meatballs
Ingredients
| For the Meatballs | For the Sauce |
| 750g good quality beef mince (20% fat content) | 2 cups tomato ketchup |
| 1 large brown onion, finely chopped | 1 cup water |
| 2 cups breadcrumbs | 1/2 cup apple cider vinegar |
| 3 cloves garlic, crushed | 1/2 cup brown sugar |
| 1 tsp ground cumin | 1 tsp mustard powder |
| 1 tsp sweet paprika | 1 tbsp Worcestershire sauce |
| 1 tsp salt | Fresh chopped parsley, for garnish |
Directions
Step 1 – Soak your preferred wood chips in water for at least one hour before cooking. We recommend hickory chips for this recipe.
Step 2 – Combine all of the meatball ingredients in a large bowl and mix to combine well. Form the mixture into small meatballs and set aside to rest for around 1 hour. Combine all of the sauce ingredients in a saucepan, bring to the boil then reduce to a low simmer, stirring regularly, for around 1 hour. Set aside.
Step 3 – Heat the BBQ to medium heat (180 – 200°C). Ensure the grills are clean.
Step 5 – After 30 minutes, remove the frying pan from the BBQ, add the sauce, toss to coat the meatballs evenly then return to the BBQ and cook for a further 10 – 15 minutes or until the glaze becomes sticky. Remove from the BBQ, garnish with the parsley and serve immediately.
