BBQ Meatball
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DIRECTIONS:
Mix together panko and bbq sauce, set aside. Gently sautee onions over medium heat until translucent. Add garlic then Georgia spices to onions and stir constantly until garlic is fragrant. Remove from heat and set aside.
Place beef and pork in a large bowl and add panko mixture, egg, tamari and apple cider vinegar. Gently mix all with hands until ingredients are incorporated. Using a melon baller, level scoop meat mixture into balls and place on parchment paper-lined tray (the mixture should yield about 38 small meatballs). Place tray in refrigerator until ready to use.
Preheat oven to 350°F. Heat cast iron skillet over medium heat with 1 TBSP. olive oil. Brown the meatballs on both sides and in batches, being careful not to burn. Place meatballs on clean parchment-lined baking tray and bake for 15-20 minutes, or until internal temperature reads 145°F. Set tray on cooling rack.
While meatballs are cooling, make your cornbread batter and grease a muffin tin with non-stick cooking spray. Scoop a small amount of batter into the muffin tins, add meatballs to each tin, top each tin with more batter to almost top of each cup. Garnish the top of the muffins with a small amount of bbq sauce. Bake for 45-50 minutes or until an inserted toothpick registers clean.
Cool muffins for 15 minutes before eating. Serve with collards and a salad. Dip muffins in bbq sauce and pot likker for an extra treat!
Mix together panko and bbq sauce, set aside. Gently sautee onions over medium heat until translucent. Add garlic then Georgia spices to onions and stir constantly until garlic is fragrant. Remove from heat and set aside.
Place beef and pork in a large bowl and add panko mixture, egg, tamari and apple cider vinegar. Gently mix all with hands until ingredients are incorporated. Using a melon baller, level scoop meat mixture into balls and place on parchment paper-lined tray (the mixture should yield about 38 small meatballs). Place tray in refrigerator until ready to use.
Preheat oven to 350°F. Heat cast iron skillet over medium heat with 1 TBSP. olive oil. Brown the meatballs on both sides and in batches, being careful not to burn. Place meatballs on clean parchment-lined baking tray and bake for 15-20 minutes, or until internal temperature reads 145°F. Set tray on cooling rack.
While meatballs are cooling, make your cornbread batter and grease a muffin tin with non-stick cooking spray. Scoop a small amount of batter into the muffin tins, add meatballs to each tin, top each tin with more batter to almost top of each cup. Garnish the top of the muffins with a small amount of bbq sauce. Bake for 45-50 minutes or until an inserted toothpick registers clean.
Cool muffins for 15 minutes before eating. Serve with collards and a salad. Dip muffins in bbq sauce and pot likker for an extra treat!
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