Cherry BBQ Meatballs
After a year of working on this blog, I’m happy to report I continue to think of recipe ideas. Every time I start to worry, I go back to the basics and inspiration strikes. This recipe requires a little forethought to allow the cherries and bbq to meld but otherwise, a simple dish. Cherry BBQ meatballs are perfect for a holiday appetizer or make it a meal for 2 and serve over rice and broccoli. I still need to work on my photography skills when it comes to meat but round two turned out much better than my first try.
Cherry BBQ Meatballs
~26 meatballs
1 lb ground meat
1/4 cup diced onion
1/4 cup diced bell pepper
2 TBS + 1 cup plain BBQ sauce (homemade or store bought)
1 tsp chia seeds
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
8 sweet cherries (fresh or frozen), diced, divided
2 tsp coconut oil, divided
Mix 1 cup bbq with 6 diced cherries, store in fridge 24 + hours
Mix meat, onion, bell pepper, 2 TBS BBQ sauce, chia seeds, 2 diced cherries, salt, pepper, and garlic powder together
Using a 1 TBS cookie scoop, divide out the meatballs (smaller than a golf ball)
Form each meatball into a ball using a rolling method with your hands
Heat half of the coconut oil in pan over high heat until bubbling (it took mine about 8 min from when I turned it on)
Cook half of the meatballs for 2 minutes
Rotate, cook for 1 minute
Rotate, turn down to low, cooking for 1 minute. Then cover and cook 3 minutes
Transfer to a plate to rest
Repeat with the second round of meatballs
Warm the cherry BBQ sauce in pan
Layout meatballs on serving platter and glaze with cherry bbq sauce