Honey-Balsamic BBQ Meatballs

Hey y’all! How was your weekend? Ben and I bummed around on Friday evening, saving our energy for a fun night out on Saturday involving mas wine, cheese, and chocolate at a local, well, wine, cheese, and chocolate event. We had (way) too much fun! ; )

Sunday we watched football all day and I got to practice making some Super Bowl eats before the main event in a couple weeks. Yep, last Friday I shared my favorite Super Bowl-friendly dips, bites, and crock pot recipes, and I’m continuing the fun this week with a couple more football-friendly food ideas.

Today I am PUMPED to share gluten-free Honey-Balsamic BBQ Meatballs which Ben deemed, “the best meatball I’ve ever had.” Not even the best “gluten-free” meatball he’s ever had – just the best meatball ever PERIOD. End of sentence. Score!

Mini meatballs are held together with cooked quinoa instead of bread crumbs to make them gluten-free, then are coated in a sticky, sweet-tart homemade Honey-Balsamic BBQ Sauce. I’ve been on a meatball bender since giving this quinoa/bread crumb swap a go early last week. I made Low-Carb Spaghetti Squash and Meatballs twice, then these sweet and tangy Honey-Balsamic BBQ Meatballs. If you liked my Honey and Balsamic Onions Chicken Skillet – you will LOVE these meatballs!

Like I said, they’re a little tangy, a little sweet, and the cooked quinoa in the meat mixture gives them a great texture. They’re a great snacking option for the Super Bowl. Keep ’em warm in a saucepan on the stove top or in a crock pot set to warm so guests can go back again and again (which they will!)

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Start by making a batch of thick and sticky homemade Honey-Balsamic BBQ Sauce, which is so easy to make. I sort of wanted to spoon drink this stuff it’s so luscious. Who knows, maybe I did – muwahaha!

Anyway, combine ingredients including balsamic vinegar, honey, ketchup, Worcestershire sauce (check the label to make sure yours is gluten free – I used Lea & Perrins which is GF,) Dijon mustard, brown sugar, salt, and pepper in a saucepan then bring to a boil. Lower the heat then simmer for 45 minutes. As it simmers, the BBQ sauce will thicken and sweeten – YUM.

Meanwhile, rinse 1/3 cup uncooked quinoa then cook it in 2/3 cup water for 10 minutes, or until the quinoa is tender and water is absorbed. Fluff it with a fork then cool slightly.

Combine the cooked quinoa with 1 whisked egg, 1/2 grated small onion (or 1 large shallot,) 2 microplaned or minced garlic cloves, and lots of salt and pepper.

Finally add  1 Tablespoon Worcestershire sauce (again, I used Lea & Perrins, which is gluten-free,) 1/4 teaspoon dried thyme, and 1/8 teaspoon dried rosemary then mix everything together.

Add 1lb lean ground beef (I used 90/10) then mix with your hands and separate into eight wedges.

Form three meatballs out of each wedge, placing them on a cooling rack sprayed VERY well with nonstick spray, set atop a foil-lined baking sheet. Do NOT skimp on the nonstick spray or you’ll be sorry! Bake for 15-17 minutes at 400 degrees.

Finally, add the meatballs to the Honey-Balsamic BBQ Sauce then turn the heat down to low to keep warm. Alternatively, you could add the meatballs and sauce to a crock pot set to “warm”. (We’re ignoring the fact that my stove top is a literal hot mess, mmkay?)

Set out tooth picks to pluck the meatballs from the tangy sauce with then enjoy!

I know “homemade BBQ sauce” can sometimes sound scary or intimidating, but this sauce is incredibly easy to make, thick, sticky, and sweet. Absolutely delicious. Really hope you’ll give this recipe a try!