Barbecue Meatballs
Barbecue Meatballs
Prep time 15 minutes
Cook time 20 minutes
Makes about 16 1-ounce meatballs
Here is the Round 2 recipe using the Washington Beef Arayes recipe as a jump-off point. This is perfect for any 4th of July celebrations you have planned—I mean, look at these bad boys! Savory, a little sweet, a little heat. Just delicious!
This post is sponsored by the Washington State Beef Commission.
Meatballs
1 pound ground beef (80/20)
1/2 large (or 1 small) yellow onion
1/2 bunch cilantro*
1/2 bunch flat leaf parsley*
2 cloves fresh garlic, peeled
1/2 teaspoon aleppo pepper flakes or chili flakes
1 teaspoon kosher salt
1/2 teaspoon dried dill
1/2 teaspoon ground coriander
1 cup your favorite barbecue sauce
- Preheat oven to 400 degrees. To make the meatballs, pulse onion, cilantro, parsley, and garlic in a food processor until finely chopped.
- In a large mixing bowl, mix the ground beef, chopped herbs, onion, and seasonings with your hands until it’s completely incorporated. The mixture should form a nice ball with no loose herbs about the bowl.
- Form meatballs by gently packing into a ball by hand. They should be roughly the size of a golf ball.
- Place the meatballs a few inches apart on a parchment-lined baking sheet. Bake 15-20 minutes.
- Serve alongside sliced carrots, celeries, or any other crunchy raw veggies and blue cheese or ranch dressing. Enjoy!
*This should amount to about 1 cup packed of herbs.