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.
I love meatballs and as a Celiac I am always looking for non-breadcrumb options for binding…I am SO excited to try quinoa!!!!!! Thank you so much for posting GF recipes :)
This looks delicious! That glaze looks so sticky and sweet- will have to try this recipe :)
Shut up. These look so freaking amazing. I have cut out all grains for now but I am hoping that I can add quinoa back in without any symptoms. I am pinning this now!
Love that the BBQ sauce (which looks INCREDIBLE) can be made with stuff that I already have in the kitchen. Sure it’s a little more effort than opening up a store-bought bottle, but I’d bet money on the finished product being SO much tastier! And quinoa in the meatballs? I’ve only ever used breadcrumbs, but loving the GF spin.
Speaking of special dietary needs, my husband and I have acid reflux and have been searching for a good meatball recipe that doesn’t use ketchup or tomato sauce (we’re supposed to avoid tomato). Any suggestions on substitutions?
Meatballs are pretty much my favorite food – I’m sharing one of my new favorite meatballs on my blog this week :) These are a must try…probably this weekend!! I love the idea of adding quinoa – normally I just use GF oats to make meatballs GF.
These sound fantastic! Love the idea of using quinoa!
Love this meatballs! Delicious!
weareatlove.com
Yum! These look incredible – I am definitely bookmarking the recipe to make for Jesse!
These look DELICIOUS!! I can’t believe they are gluten free. I am going to have to try to make these this weekend….
— Alex at Brainy Girls Beauty
Could you be any smarter? Quinoa as bread crumbs!? I’m a little upset I never thought of that. These look delicious. I really love meatballs, had some for lunch in fact!
Ohhh wow these sound SO WONDERFUL!!!
Quinoa in meatballs?! How cool. The sauce looks delicious too :) You always have the best meatball recipes