Soft and savory Honey-Balsamic BBQ Meatballs, perfect for scoring a touchdown with your guests this Super Bowl season! The honey-balsamic sauce is enriched with De Nigris Gold Label Balsamic Vinegar.
Ingredients for 4 People
- Makes 24 meatballs
- For the meatballs:
- 1/3 cup uncooked quinoa, rinsed well
- 2/3 cup water
- 1lb lean ground beef
- 1 egg, whisked
- 1 large shallot or 1/2 small onion, grated or minced
- 2 garlic cloves, microplaned or minced
- 1 Tablespoon Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1/8 tsp dried rosemary
- Salt and pepper, to taste
- For the sauce:
- 1 cup De Nigris Gold Label Balsamic Vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- Salt and pepper, to taste
For the recipe
Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan, add De Nigris Gold Label Balsamic Vinegar, then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.
Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about 10 minutes. Fluff with a fork then cool slightly.
Preheat oven to 400 degrees. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.
In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to “warm“
