BBQ Meatballs and 5 Cheese Mac n Chez

The meatballs were actually Matt's idea, and I came up with the mac n cheese. I normally follow Elita K's recipe found here: http://www.gather.com/viewArticle.jsp?articleId=281474976889491, but I veered a bit from it by using provolone, Swiss, mozzarella and parmesan cheeses instead.

The spice mix used in the meatballs is adapted from a brisket recipe from my Bon Appetit cookbook and is the "inspiration" of the meatballs and sauce.

Measurements are approximate.

1 lb ground beef
1/4 cup bread crumbs (I used homemade)
1 egg, lightly beaten
1 t each: chili powder (I used homemade), paprika, cider vinegar
1/2 t each: garlic and onion powder and salt and pepper
oil for cooking meatballs

BBQ Sauce
1/2 cup ketchup
1/4 cup packed brown sugar
2 T cider vinegar
1 T chili powder (I used a combination of hot Mexican and homemade)
splash each: Worcestershire, smoke flavor and hot sauce (I used my homemade hot sauce)
salt and pepper to taste

In a large bowl, combine ground beef, bread crumbs, egg and spices. Cover and refrigerate at least an hour.
http://media-files.gather.com/images/d426/d436/d745/d224/d96/f3/full.jpg
Heat a large cast iron skillet or frying pan over medium high heat. Drizzle with oil. Shape ground beef mixture into 1" meatballs. Fry in hot oil til meatballs are nicely browned on all sides. With a slotted spoon, transfer meatballs to paper towel to drain. Pour off most of the oil, but retaining brown bits in the pan.

Add bbq sauce ingredients to pan. Bring to a boil. Reduce heat to medium low and simmer til thickened. http://media-files.gather.com/images/d427/d436/d745/d224/d96/f3/full.jpg
Add meatballs back to pan and stir to cover. Cover and simmer til meatballs are nice and hot and cooked through.

I served the meatballs with the mac and cheese.http://media-files.gather.com/images/d424/d436/d745/d224/d96/f3/full.jpg

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