Honey-Balsamic BBQ Meatballs are sticky, sassy, and saucy. Packed with protein, this gluten free appetizer recipe is perfect for sharing!
There’s a big game coming up in a few Sundays (I’ll let you do the math!) which makes it the perfect time to share my Honey-Balsamic BBQ Meatballs.
These sticky, sassy, scrumptious meatballs are gluten free, packed with flavor, and perfect for sharing!
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.
Like I said, they’re a little tangy, a little sweet, and the cooked quinoa in the meat mixture gives them a great texture. Keep the two-bite-sized meatballs warm in a saucepan on the stove, or in a crock pot set to warm.
Start by making a batch of thick and sticky homemade Honey-Balsamic BBQ Sauce, which is super easy to make.
In a small saucepan combine balsamic vinegar, honey, ketchup, Worcestershire sauce, Dijon mustard, brown sugar, salt, and pepper 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 the water is absorbed. Fluff it with a fork then cool slightly.
Combine the cooked quinoa with 1 whisked egg, 1/2 grated small onion, 2 microplaned or minced garlic cloves, and lots of salt and pepper.
Finally add 1 Tablespoon Worcestershire sauce, 1/4 teaspoon dried thyme, and 1/8 teaspoon dried rosemary then mix everything together.
Add 1lb lean ground beef 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. 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”. 
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. Enjoy!
Ingredients
- 1/3 cup quinoa
- 2/3 cup water
- 1 lb 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 gluten free Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- salt and pepper
For the Honey-Balsamic BBQ Sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 Tablespoon gluten free Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- salt and pepper
Directions
- Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan 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".
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Thank you so much for posting a gluten free meatball recipe. As a gluten intolerant foody, I’m always looking for new recipes and ideas. I love your blog and find lots of great ideas on here, some that I modify to fit my GF needs. I also have a son who’s 7-months, so I enjoy hearing about Lincoln and his milestones (and yours). Keep up the wonderful work, I really appreciate what you do!
mmmmm everything about these meatballs sounds amazing! I might have to make these for super bowl! xo
http://allthingsprettyandlittle.blogspot.com
I was curious about the gluten-free items, like Megan. Is your family doing this, or are more blog followers asking for it?
Both actually! A TON of readers have been asking for more GF recipes, and we’ve been experimenting and enjoying them at home too.
I am LOVING these so much! My mouth is literally drooling!!
Please note, the ONLY gluten free Worcestershire sauce is the original brand. Most others contain gluten. Also, watch the vinegar you guy to make sure it’s gluten free, not all varieties are. As a celiac, just have to watch out for people who truly need to be gluten free. =)
Yep! Lea & Perrins, the brand I used, is gluten free!
Is gluten-free a new requirement in your household? Just curious since I saw the FB post about GF flour and now this GF meatball recipe.
I’ve been experimenting with GF recipes recently due to the amount of reader requests for them. We’re also trying more GF recipes at home because frankly, we feel better eating GF!
Great! I am sure many of your followers will love the addition of GF recipes. I am a Hy-Vee dietitian so it is always nice to refer customers to blogs that have GF recipes. I just bought some quinoa flour today to experiment with!
These look great! Just an FYI some brands of Worcestershire actually contain gluten. I didn’t know this til recently!
I used Lea & Perrins which is gluten free!
Sorry to burst your bubble guys but Lea and Perrins Worcester Sauce IS NOT Gluten free. .. Look at the ingredients…it contains MALT vinegar from BARLEY.
BEWARE ALL COELIACS ! !
My bottle contains the gluten-free ingredients listed on the website: http://www.leaperrins.com/products/the-original-worcestershire-sauce/nutrition.aspx Maybe your bottle is old?
Thanks for update Kristin. That is good news..I shall rush out and get some. Sorry I doubted you.
I’m not a huge meatball fan but you got me at honey and balsamic! :) I shall try these out.
Yummy! I eat GF so whenever I see new recipes I need to try it out! I think I will add these to the Super Bowl list!
Mind blown by the quinoa in these meatballs – so, so smart!!
These look delicious! I love adding quinoa to meatballs / meatloaf instead of bread crumbs, I just tried it for the first time a few months ago. Will have to give this recipe a try too!
Meatballs+balsamic…yum! I can’t wait to try these.
I love making honey balsamic sauce! But,I have only ever used it on chicken, meatballs is such a brilliant idea! These pictures are killin’ me….sweet, sticky sauce and fun little bit sized meatballs! We don’t really watch the Superbowl in my household, but we can still eat the food!