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.

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Cherry BBQ Meatballs

~26 meatballs

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• 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

1. Mix 1 cup bbq with 6 diced cherries, store in fridge 24 + hours

2. Mix meat, onion, bell pepper, 2 TBS BBQ sauce, chia seeds, 2 diced cherries, salt, pepper, and garlic powder together

3. Using a 1 TBS cookie scoop, divide out the meatballs (smaller than a golf ball)

4. Form each meatball into a ball using a rolling method with your hands

5. 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)

6. Cook half of the meatballs for 2 minutes

7. Rotate, cook for 1 minute

8. Rotate, turn down to low, cooking for 1 minute. Then cover and cook 3 minutes

9. Transfer to a plate to rest

10. Repeat with the second round of meatballs

11. Warm the cherry BBQ sauce in pan

12. Layout meatballs on serving platter and glaze with cherry bbq sauce