Newsletter #72 – Beef meatballs in BBQ sauce

With the cost of ingredients continuing to increase, it can limit your choices when you are planning your meals. Cuts of beef, lamb and veal are certainly pricey while fresh fish and other seafood will start you looking for a frozen alternative. Chicken, pork and vegetarian represent the cheapest options but that may become a little boring. This brings us to beef mince, which is not actually a cut of beef, but is closely aligned, price wise, with fresh chicken.

Beef mince represents one of the biggest sellers at your local butcher or in the meat aisle of your supermarket. It’s versatile, available in a variety of grades and you don’t have to worry about it being tough. It’s also the base ingredient for sausage mince.

Last week we featured beef mince (on its own) in Chilli Con Carne. This week we combine beef mince with sausage mince and a few pantry cupboard staples, into a recipe which is equally suitable for a main course, finger food and even a pizza topping.

Beef meatballs in BBQ sauce

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Servings: 25 -30 meatballs

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 500 g beef mince
• 500 g beef sausage mince
• 1 onion peeled and finely chopped
• 1 egg
• 2 slices bread
• 100 ml milk
• 2 tsp curry powder
• 1 tsp minced garlic
• salt
• cracked pepper
• 50 ml olive oil
• 125 ml beef stock

Method

 

1. Assemble your ingredients
   
2. Break up the bread soak in the milk
3. If you are using sausages, cut them open, remove the sausage mince and discard the skins
4. Combine the meats , onion, egg, softened bread, curry powder, garlic and a little seasoning
   
5. Mix really well
6. Cover and refrigerate while you make the BBQ sauce.
7. Form all the meat into golf ball sized balls
   
8. Heat the oil in your frypan and fry the meatballs in batches.
   
9. Turn them occasionally to ensure even colour. Avoid scorching.
   
10. Meanwhile in a suitably sized saucepan bring the BBQ sauce mix to a simmer
11. Transfer the finished meatballs to the saucepan
12. When all the meatballs are in the saucepan, discard any fat or oil from the frypan
13. Add the stock to the frypan on a low heat
    
14. With a spatula scrape off any of the meaty residue
15. Strain this liquid into the meatball saucepan
    
16. Gently stir in
17. Ready
18. Serve with rice
    

Notes

I used good quality beef sausage

Remember sausage mince is already flavoured and seasoned, so don’t overdo the added seasoning

BBQ sauce for Meatballs

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Course: Main Course

Ingredients Method

Ingredients

  

• 250 ml (1 cup) tomato ketchup
• 100 g brown sugar
• 2 tbs honey
• 4 tbs soy sauce
• 2 tbs Worcestershire Sauce
• 2 tsp minced garlic
• 1 tsp minced chilli
• 2 tsp paprika
• 2 tbs red wine vinegar

Method

 

1. Assemble your ingredients
   
2. Mix together
   
3. Heat slowly until meatballs are ready
   
4. Put aside until needed