Perhaps by now you’ve noticed a theme: I really like meatballs. And pancakes. In fact, if you were trying to seduce me, a meatball pancake would probably earn you more credit than flowers, which are lovely but inedible for the most part.
It was finally sunny and hot again today, so I thought, “I could totally barbecue meatballs!” And technically, you can. But then I was like, “I could make cheesy meatballs covered in barbecue sauce and put them on skewers!” Which didn’t seem like it would fail at first. Science and I are aware of each other, but we’ve never moved beyond first names. Apparently, as mentioned up there in the title, a meatball filled with molten cheddar is tasty, but not inclined to hold up to flipping or skewering.
I’m going to give you the recipe, and then I’m going to tell you to paint barbecue sauce on them and bake them in the oven. I always forget about the last thing I cremated on the grill, and then when I go to cook something outside, there are fires and I have to use the scrapey brush and Nick gets mad at me for being sloppy and lazy, and doesn’t agree that his repetitiveness could also be annoying.
First, blend yourself a cocktail. You know what’s tasty with alcohol? Strawberries and rhubarb, sweetened as much or as little as you like.
Then, do this:
Cheesy Barbecue Meatballs
(Makes 12 to 14 meatballs)
- 1 lb. lean ground beef
- 1/2 cup bread crumbs
- 1/2 cup grated sharp cheddar
- 3 cloves garlic, finely minced
- 1 tbsp. barbecue sauce (plus additional sauce for painting over the meatballs)
- 1/2 tsp. Worcestershire sauce
- 1 egg
- 1 tsp. dried red pepper flakes
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Preheat oven to 350°F.
I pretty much always tell you to do the same thing here. Mix everything in a bowl using your hands. Perhaps I will attempt to be less repetitive in coming weeks, eating something other than meatballs. You can stuff other things with cheese, after all.
Roll into twelve to fourteen balls, about golf-ball size.
Paint with barbecue sauce. Bake for 25 to 30 minutes.
Now, I put mine on skewers:
Which allowed them to get good and charred. If you like the idea of this, throw them on the grill for a few minutes to get all flame-kissed.
I really thought the skewers would work. But I was enjoying my cocktail, as one does, and so called Nick to come help me flip them. (By which I mean, I called Nick to do it for me.) And he broke them. They looked like this:
Just bake them. They will maintain their structural integrity that way, and you will maintain your cool. And you will have a lot more time to sip your drink on the patio in the sunshine.
Tomorrow I am going to go cherry picking, and so there will be something new and interesting to tell you about. I promise to show you something amazing that you’ve never seen before. Unless I totally let you down. Because I’ve never done that before. Happy Friday!