Saucy Barbecue Meatballs
Serve with Baked potatoes; sprinkle with chopped fresh parsley.
Servings: 4
Ingredients:
-
2/3 cup (150 mL) fresh bread crumbs
1/2 cup (125 mL) water
1 egg
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/4 cup (50 mL) chopped fresh parsley
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) Worcestershire sauce
1 lb (500 g) lean ground beef
1 onion, finely chopped
1 clove garlic, minced
1 can (28 oz/796 mL) ground tomatoes
1/4 cup (50 mL) each packed brown sugar and cider vinegar
1 tbsp (15 mL) each Dijon mustard and Worcestershire sauce
dash hot pepper sauce
Preparation:
In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, parsley, mustard and Worcestershire sauce. Mix in beef. Roll by rounded tablespoonfuls into balls.
Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.
Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.
Add tomatoes, brown sugar, vinegar, mustard, Worcestershire sauce and hot pepper sauce; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.
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