Page 5 - August 2021 Barbecue News Magazine

Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Sweet and Spicy BBQ sauce
Ingredients:
1 1/4 cups ketchup
1 cup light brown sugar, packed
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1 tbsp Worcestershire sauce 2 tbsp prepared mustard 1/2 tsp granulated garlic
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
Meatballs
Ingredients:
1 1/2 lbs. meatloaf mix (beef, pork, veal blend) 3/4 cups seasoned breadcrumbs
1/3 cup parmesan cheese
2 eggs
1 tsp Worcestershire sauce
AUGUST 2021
BarbecueNews.com - 5
Sweet and Spicy
Barbecue Meatballs
1 tbsp fresh parsley chopped 2 cloves garlic minced
1 tsp Italian seasoning
1 small onion finely chopped Salt
Freshly ground pepper
Directions:
Prepare the BBQ sauce: In a medium sized saucepan combine all the sauce ingredients and bring it to a gentle boil over medium heat, stir- ring to dissolve the sugar. Lower the heat to low and simmer until slightly thickened, 5-6 min- utes, stirring occasionally. Keep the sauce warm until you are ready to use it. Store leftover sauce in a jar in the refrigerator for up to a month.
Prepare a charcoal grill to cook at 375 degrees.
Set up the charcoal grill for two-zone cooking. Light a charcoal chimney, and when the edges of the char- coal at the top of the chimney begin to ash over, dump the pile of hot coals onto one side of the grill to form your hot side (direct Cooking), leaving the other side empty to form your cool side (indirect Cooking) forming 2 zones.
Assemble the meatballs: In a large bowl combine the ground meats, breadcrumbs, parmesan cheese, eggs, Worcestershire sauce, parsley, garlic, Italian seasoning, onion, and salt and pepper to taste. Form the meat into golf ball size balls, about 2 oz each.
Once your grill reaches temperature place the meatballs, seam side down, on the cooking grate over the indirect heat zone with the grill lid on.
After about 20 minutes, glaze the meatballs with the BBQ sauce and place them back on the cooker for another 10 minutes, or until the meatballs reach an internal tempera- ture of 160 degrees. Let them rest for 5 minutes. Serve as a snack or appetizer.
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