Gluten-Free Honey-Balsamic BBQ Meatballs

Yield: 24 meatballs

Honey-Balsamic-BBQ-Meatballs

Photo by Iowa Girl Eats blogger Kristin Porter

Ingredients:

For the meatballs:

  • 1/3 cup uncooked quinoa, rinsed well (OR 1/3 cup panko bread crumbs, but meatballs will not be gluten-free)
  • 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 (check label to ensure Gluten-Free – Lea & Perrins brand is)
  • 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 Worcestershire sauce (check label to ensure Gluten-Free: – Lea & Perrins brand is)
  • 1 Tablespoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • salt and pepper

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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”.

For more information, check out the Iowa Girl Eats blog.

Southwestern Backyard Burgers – Taste of Home Recipe©

Yield: 8 servings.

Southwestern Backyard Burger

Photo by Taste of Home© magazine

Ingredients:

  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon hickory liquid smoke, optional
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 4-1/2 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • 1/2 pound bulk pork sausage
  • 8 slices pepper jack cheese
  • 8 sesame seed hamburger buns, split
  • Lettuce leaves and tomato slices
  • Toppings of your choice

 

Directions:

  1. In a large bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties.
  2. Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted.
  3. Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce, tomato and toppings.

 

Originally published as Southwestern Backyard Burgers in Taste of Home August/September 2007, p11