Tested till perfect Saucy Barbecue Meatballs
Saucy Barbecue Meatballs
Photography by Matthew Kimura

Saucy Barbecue Meatballs

Serve with Baked potatoes; sprinkle with chopped fresh parsley.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2003

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


    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
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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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