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Meatballs in barbecue sauce (American)

Pikantne Main Dishes 50 min Medium 12 wyświetleń ~30.31 PLN - (0)
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Description

Meatballs in barbecue sauce are a popular, hearty dish originating from American cuisine, combining aromatic, juicy meatballs with a thick, sweet-and-sour barbecue sauce. They are perfect as a main dish served with mashed potatoes, rice, roasted vegetables, or a bun as a slider. Visually, they attract with a glossy, deep reddish-brown glaze of the sauce, and the flavor is a balance between smoked paprika, the sweetness of brown sugar, and a slight acidity from apple cider vinegar. The dish is versatile — it works well for a family dinner, picnic, or gathering with friends.

Składniki (19)

Servings:
4
  • Ground beef and pork 600 g
  • Breadcrumbs 80 g
  • Milk 50 ml
  • Egg 1 szt.
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Rapeseed oil 15 g
  • Ketchup 200 g
  • Tomato paste 30 g
  • Brown sugar 50 g
  • Apple cider vinegar 60 ml
  • Worcestershire sauce 20 ml
  • Mustard 30 g
  • Water (or broth) 100 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Smoked paprika 1 łyżeczka
  • ✨ Opcjonalne
  • Sesame 10 g
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~30.31 PLN (7.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: peel and finely chop the onion (as finely as you can), peel and crush the garlic through a press or chop it very finely. Measure out the breadcrumbs and milk. Crack the egg into a small bowl and beat it with a fork.

Ingredients: Onion, Garlic, Breadcrumbs, Milk, Egg
Tools: cutting board, sharp knife, small bowl. When chopping the onion, make thin, thin strips, and then chop across. Finely chopping will ensure that the onion is evenly distributed in the meat mixture.

Preparation of the meatball mixture

2

In a small bowl, combine the breadcrumbs with the milk and let it sit for 2-3 minutes until the breadcrumbs absorb the liquid and soften. This will create a moist mixture that will help bind the meatballs.

Ingredients: Breadcrumbs, Milk
Use a ceramic or glass bowl. If the bread does not absorb the liquid, add a little more breadcrumbs – the mixture should not be loose or dry.
3

In a large bowl, place the ground meat, add the soaked breadcrumbs, beaten egg, finely chopped onion, pressed garlic, salt, pepper, and smoked paprika. Mix the ingredients evenly with your hands (or a wooden spoon) for about 2-3 minutes, until a uniform mixture is formed.

Ingredients: Ground beef and pork, Breadcrumbs, Milk, Egg, Onion, Garlic, Salt, Black pepper, Smoked paprika
Use a large metal or plastic bowl and disposable gloves if you prefer. Do not mix for too long (2-3 minutes) — just enough to combine the ingredients; overmixing will result in tough meatballs.

Shaping the meatballs

4

Warm your hands with warm water and dry them. Take portions of the mixture the size of a walnut (about 30-35 g each). Form even balls, gently pressing to ensure they are not hollow inside. You should get about 18-20 balls.

Ingredients: Ground beef and pork
Tool: an ice cream scoop or a tablespoon will help achieve even sizes; if the mixture sticks to your hands, lightly dampen them with cold water. The meatballs should be firm but not overworked — excessive kneading will result in a tough texture.

Frying the meatballs

5

Heat a skillet with a diameter of about 26-28 cm over medium-high heat. Pour in the rapeseed oil. When the oil is hot (gently shimmering), place the meatballs, leaving space between them. Fry for 2-3 minutes on each side until a golden, slightly crispy crust forms — turn gently to avoid breaking the meatballs.

Ingredients: Rapeseed oil, Ground beef and pork
The best is a pan with a thick bottom and a non-stick coating. Do not overcrowd the pan — fry in batches if necessary. The crust should be golden-brown; if the meatball sticks while turning, wait an additional minute before trying to flip it again.

Barbecue sauce - preparation

6

In a medium saucepan with a thick bottom, place ketchup, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard. Whisk together raw until the ingredients are combined and a smooth mixture forms. Add 20-40 ml of water (or broth) if the sauce is too thick.

Ingredients: Ketchup, Tomato paste, Brown sugar, Apple cider vinegar, Worcestershire sauce, Mustard, Water (or broth)
A saucepan with a diameter of 18-20 cm and a thick bottom will ensure even heating. Stir constantly over low heat to prevent the sugar from burning. For a smokier flavor, you can add a pinch of extra smoked paprika.

Barbecue sauce - cooking

7

Place a saucepan over low heat and warm the sauce for 6-8 minutes, stirring occasionally. The sauce should thicken and reduce slightly; when you dip a spoon into it, the sauce should coat it with a thin layer. Taste and season with salt or pepper if needed.

Ingredients: Ketchup, Tomato paste, Brown sugar, Apple cider vinegar, Worcestershire sauce, Mustard
Cook over low heat so that the sugar does not caramelize too quickly and burn. Check the density by dipping a spoon and running your finger along the back of the spoon — if a trail remains, the sauce is ready.

Braised meatballs in sauce

8

Transfer the browned meatballs to a pot with the simmering sauce (you can reduce the amount of sauce if there's too much). Gently stir so that each meatball is coated in sauce. Cover the pot and simmer on very low heat for 8-10 minutes — the meatballs should be hot and juicy inside.

Ingredients: Ground beef and pork, Ketchup, Tomato paste, Brown sugar, Apple cider vinegar, Worcestershire sauce, Mustard, Water (or broth)
Use a pot with a diameter suitable for the number of meatballs to better coat them with the sauce. Stewing allows the flavors to meld; check one meatball by cutting it in half — the center should not be pink (for the pork-beef mixture) and the juices should be clear.

Finishing

9

After braising, remove the lid and cook on very low heat for 1-2 minutes uncovered, so that the sauce thickens a bit and nicely coats the meatballs. If you want a more intense shine, gently increase the heat for 1 minute, stirring constantly.

Ingredients: Ketchup, Brown sugar
Be careful not to cook too long on high heat — the sauce may burn. The sauce is ready when it coats the meatballs and has a slightly sticky shine.

Serving

10

Transfer the meatballs to serving dishes or directly onto plates. Optionally sprinkle with toasted sesame seeds and freshly chopped parsley. Serve hot with your choice of side: mashed potatoes, rice, baked potatoes, or as mini-burgers in buns.

Ingredients: Sesame, Parsley
Tools: serving platter, slotted spoon or tongs. Additionally, you can add sesame and parsley for color and texture.

Food Safety Check

11

Make sure the internal temperature of the meatballs has reached at least 71°C (if you have a thermometer). If you don't have a thermometer, cut into the largest meatball — the juices should be clear, and the meat should not be raw or intensely pink.

Ingredients: Ground beef and pork
Tool: kitchen thermometer. Hot meat must reach a safe temperature to avoid health hazards.

Fun Fact

💡

Barbecue sauce has its roots in the cuisines of Native Americans and European culinary influences; different regions of the USA have their versions of the sauce — from the sweet Tennessee sauce to the spicy and vinegar-based style of Carolina.

Best for

obiad rodzinny grill / spotkanie przy piwie przyjęcie ze znajomymi

Tips

🍽️ Serving

Serve the meatballs on warmed plates to keep them hot for longer. Add a bit of butter to the sauce just before serving for extra shine and creaminess. They pair wonderfully with mashed potatoes, roasted sweet potatoes, or crunchy coleslaw.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. To freeze: cool completely, place in a sealed container, and freeze for up to 2 months. Thaw in the refrigerator overnight, and heat slowly over low heat with a little water to restore the sauce's consistency.

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