Sunday, November 22, 2015

Cheddar Cheese Stuffed Meatballs w/Barbecue Sauce

Two more recipes! These turned out so yummy and I didn't even use a slow cooker. We actually used our homemade sour cherry barbecue sauce, but feel free to use whatever barbecue sauce you wish. These little round bundles of cheese filled joy were fantastic when mixed with the barbecue sauce. Hope you love them!

Ingredients

Meatballs

1 lb hamburger
1 lb ground pork
¼ of an onion, minced
1 tbsp chipotle powder
1 tbsp paprika
1 tsp parsley
1 tsp salt
1 tsp pepper
1 egg
1 cup shredded cheddar cheese

Sauce

1 tbsp olive oil
1 shallot, sliced
3 mini peppers, sliced
8 oz jar of BBQ sauce (your favorite)
6 oz can of pineapple juice
1 cup beef stock
Salt and pepper to taste

Instructions

Meatballs

In a large bowl combine the hamburger, pork, minced onion, chipotle, paprika, parsley, salt, pepper and egg. Mix until well combined, making sure you do not handle the meat mixture too much. Prepare a baking pan. Cover with tin foil. Lay a drying rack on top and spray with Pam. To form the meatballs, take enough of the mixture to form about a 2 inch meatball. Press the mixture flat in your hand. Take a small pinch of the cheddar cheese and place in the middle of the flattened meat, and form into a ball, making sure you cover the cheese completely. Place on the drying rack. Repeat until all meatballs have been formed. Bake in a 350 degree oven for about 10 – 15 minutes. The meatballs will be transferred to the sauce, to continue cooking.

Sauce


In about a tbsp of olive oil, sauté the shallots for about 5 minutes or until translucent.  Add the peppers and continue for about 5 more minutes or until the peppers have softened. Deglaze with the beef stock. Add the pineapple juice and the BBQ sauce. Let simmer for about 10 minutes to reduce the sauce. When the meatballs have finished in the oven, transfer to the sauce, and let simmer for about 5 – 7 more minutes or until the meatballs have cooked through. 



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