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For an interesting new twist on finger food, try these tasty BBQ meatballs. They can be dressed up by placing them on a dipping sauce-laden spoon, then staggering them on your buffet. Or you can line them up on a serving platter and pierce with a decorative toothpick in the center. Whatever your choice, I guarantee you a finger-lickin’ treat.
1 pound (450 grams) ground beef
1 egg, beaten
1/2 cup Gefen Seasoned Bread Crumbs
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Gefen Onion Powder
1/4 teaspoon Gefen Garlic Powder
1/3 cup Heaven & Earth Ketchup
1 tablespoon lemon juice
1/2 teaspoon creamy horseradish (I use Gold’s)
1/2–1 teaspoon Bartenura Balsamic Vinegar
1/8 teaspoon dry mustard
1/2–1 teaspoon hot sauce
Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius). Combine all meat mixture ingredients in a large bowl. Mix well.
In a small bowl, combine all sauce ingredients and mix well. Add two tablespoons of sauce into the meat mixture. Shape into one- and- a- half-inch balls.
Place meatballs on a shallow baking pan or a disposable baking sheet lined with Gefen Parchment Paper and coated with cooking spray. Bake uncovered 20–25 minutes. If desired, brush with remaining barbecue sauce before baking. Alternatively, use the remaining sauce as a dipping sauce. Double the sauce recipe if using for dipping.
Yields 25-30 meatballs.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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Ground chicken will this recipe work well with ground chicken?
It should work totally fine!
How long does the sauce last in the fridge?
Around 1 week.
Awesome in taste & so easy to prepare! Those meatballs were heavenly and easy to prepare on a late work day! I smeared the dip on and drizzled spoonfuls of the leftover dip onto the balls before baking.
Served with angel hair pasta, mixed with sautéed scallions & garlic, and spiced with salt, pepper, basil, dill & parsley.