This recipe shows you how to make the most wonderful barbeque sauce and some juicy homemade meatballs. The beauty of this recipe is you can split it if you like. Perhaps you want to make meatballs but you want them with another sauce or even without a sauce, or maybe you want to make the barbeque sauce to complement another dish. That is your choice, but they do go very nicely together, so you might like to prepare this as a complete meal. So what else would this barbeque sauce work with? It is very good with ribs, so if you are a rib aficionado then you might like to serve your next batch of juicy barbequed ribs with this sauce.
Learning how to make barbeque sauce is worthwhile because it is versatile. Serve it with any meat, poultry or vegetable dish you want, or make a batch of it and keep it in the refrigerator until required. Barbeque sauce is believed to date back to the 1400s when Christopher Columbus brought something similar back with him, but that might just be a legend. Other people believe barbeque sauce only dates back a couple of centuries to the first American colonies, although South Carolina mustard sauce, similar to BBQ sauce, was created by 1700s German settlers in the area.
Whichever is the true story of how barbeque sauce was invented, there is no doubt homemade barbeque sauce is always better than the commercially prepared kind. It features less sugar and no chemicals, yet offers a fresh, vibrant flavor. Choose from tomato-rich barbeque sauce recipes or smoky, dark varieties. If you are serving your sauce with meat from the barbeque you might wish to choose something with plenty of tomatoes rather than one of the smoky sauces, else you will have a smoky sauce on smoky food and there is a limit to how much smokiness a good dish should offer.
The barbeque sauce in this recipe is made with tomato sauce, honey and garlic, as well as soy sauce and hoisin sauce, cider vinegar and more. The flavor is tangy and sweet, and the sauce is allowed to gently cook for half an hour, which is when the magic happens and the flavors intensify and blend together. That cooking period is essential if you want the sauce to have a superior flavor and taste perfect. It should be gently simmering, which means occasional bubbles, not boiling away, so adjust the heat until you have a gentle simmer, and do not forget to stir the sauce occasionally, so it cooks evenly.
Because this sauce is so tasty, meatballs are the ideal way to present it. Keep the meatballs juicy and mild-tasting and you will find the sauce’s flavor really shines out. This dish can be served with some salad on the side or perhaps with pasta or bread. Threading the meatballs on skewers is a great way of introducing them to the barbeque and letting the smoke infuse them with flavor. Meatballs can be cooked on the stove, in the oven or even in a crockpot, but barbequed meatballs have the edge in terms of flavor and appeal.
- ¼ cup milk
- 2 eggs
- 1 lb ground beef
- ½ cup dried breadcrumbs
- ⅓ cup grated parmesan
- 1 tablespoon dried basil
- 2 tablespoons dried parsley
- 2 minced garlic cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 diced onion
- ¼ cup vegetable oil
- ½ cup cider vinegar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons mustard
- 6 oz tomato sauce
- 2 minced garlic cloves
- ½ tablespoon ground cumin
- ½ cup honey
- 2 tablespoons chili powder
- ½ cup hoisin sauce
- ¼ cup soy sauce
- Preheat the barbeque to medium-hot and lightly oil the grate.
- You will make the barbeque sauce and then prepare the meatballs while the sauce is cooking.
- Sauté the garlic and onions in the oil in a big pot for 10 minutes or until the onions are tender.
- Add the rest of the sauce ingredients.
- Simmer uncovered over a low heat for 30 minutes.
- Meanwhile, make the meatballs.
- Mix the milk with the breadcrumbs and let it sit for 5 minutes.
- Squeeze the milk out of the breadcrumbs.
- Mix together the ground beef, garlic, herbs, cheese, eggs, salt and pepper.
- Add the breadcrumbs and mix.
- Shape the mixture into 16 meatballs and thread them on to skewers.
- Barbeque the meatballs for 10 minutes, turning every 2 or 3 minutes.
- Serve the meatballs with the barbeque sauce.
Remove the meatballs from the skewers and arrange them on the plates, then spoon the delicious barbeque sauce on top for a wonderful meal. In the photo you can see the barbeque sauce has a reddish tone and that is because of the tomato content. A tomato-based sauce is lovely with barbequed meat, especially meatballs. Take inspiration from the picture and serve your meatballs with pasta. Bread or fries would also work, or even mashed potatoes if you do not mind running from the barbeque to the stove or getting someone else to work on the potatoes. This is a beautiful tasting dish.
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