Best Mini Meatballs With Raspberry Balsamic Barbecue Sauce Recipes

BBQ Mini-Meatballs image

Provided by Patrick and Gina Neely : Food Network

Time 1h10m

Yield 30 mini-meatballs

Number Of Ingredients 20

1/2 can evaporated milk
1 pound ground beef
1/2 pound ground pork
1 cup quick cooking oats
1 egg, slightly beaten
1/2 cup finely chopped onion
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
2 cups Neelys BBQ sauce, recipe follows
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Preheat oven to 350 degrees F.
In a large bowl, combine all the ingredients except BBQ sauce. Mix well with hands. Shape mixture into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer.
In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

Barbequed Mini-Meatballs image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 55m

Yield 30 mini meatballs

Number Of Ingredients 20

1/2 can evaporated milk
1 pound ground beef
1/2 pound ground pork
1 cup quick cooking oats
1 egg, slightly beaten
1/2 cup finely chopped onion
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
2 cups Neelys BBQ sauce, recipe follows
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Preheat oven to 350 degrees F.
In a large bowl, combine first 9 ingredients. Mix well with hands. Shape into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer.
In a large saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.

Mini Meatballs with Raspberry-Balsamic Barbecue Sauce Recipe - (4.4/5) image

Provided by ajiann

Number Of Ingredients 28

MEATBALLS:
1/2 cup plain breadcrumbs
1/4 cup Parmesan, finely grated
2 tablespoons fresh basil, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons whole milk
1 1/2 teaspoons tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 large egg, at room temperature
1 clove garlic, minced
1/2 small onion, finely chopped
8 ounces ground dark turkey meat
8 ounces spicy Italian turkey sausage links, casings removed
3 tablespoons extra-virgin olive oil
SAUCE:
2 cups frozen unsweetened raspberries, thawed
3/4 cup ketchup
2/3 cup seedless raspberry jam
3 tablespoons packed golden brown sugar
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
Zest of 1 small lemon
2 to 3 large mangoes, peeled, pitted and cut into thirty six 3/4-inch cubes
36 (1-inch) pieces torn radicchio leaves

Steps:

MEATBALLS: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 1 1/4-inch balls (about 36 meatballs). In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes. Drain on paper towels. SAUCE: In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, paprika, salt, pepper and lemon zest until smooth. Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 6 to 7 minutes. Remove the pan from the heat and cool for 10 minutes. Pour into a small serving bowl. Thread 1 meatball, 1 mango cube and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.