Honey-Balsamic BBQ Meatballs

Recipe from Kristin Porter, Iowa Girl Eats

Honey-balsamic bbq meatballs

Prep Time: 35 minutes
Cook Time: 1 hour(s)
Servings: 24

Ingredients

  • ⅓ cup uncooked quinoa rinsed well
  • ⅔ cup water
  • 1 pound lean ground beef
  • 1 egg, whisked
  • 1 large shallot or ½ small onion, grated or minced
  • 2 garlic cloves, microplaned or minced
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon dried rosemary
  • Salt and pepper

Ingredients

For Honey-Balsamic BBQ Sauce:

  • 1 cup balsamic vinegar
  • ¾ cup ketchup
  • ⅓ cup brown sugar
  • ¼ cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and pepper

Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.

Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about 10 minutes. Fluff with a fork then cool slightly.

Preheat oven to 400°F. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.

In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for 15 to 17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to “warm.”

Nutrition

Nutrition per serving: 86 Calories, 2g Total Fat, 21mg Cholesterol, 128mg Sodium, 12g Carbohydrate, 0.2g Fiber, 5g Protein