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Serves
US | Metric
Ingredients
Meatballs
  • 250 g High fat beef mince
  • 250 g High fat pork mince
  • 2 Slices of bread
  • 100 ml Milk
  • 1 Egg
  • 2 tsps Paprika
  • 1 tsp Chilli powder
  • 1 tbsp Oregano
  • 2 tsps Celery salt
  • 2 tsps Cracked black pepper
  • 2 tsps Garlic paste
  • 2 tsps Worcestershire suace
  • 100 g Finely grated parmesan
  • ½ Grated white onion
Bbq Sauce
  • 500 g Passata
  • 3 tbsps Molasses
  • 1 tbsp Liquid smoke
  • 2 tbsps Brown sugar
  • 1 tbsp Gochujang paste
  • 2 tbsps Cider vinegar
  • 1 tbsp Salt
  • 1 Shot of bourbon whisky
Garnish
  • 4 Large eggs
  • 3 Spring onions
  • 2 Red chillies
  • Sesame seeds
BBQ Meatballs BBQ Meatballs
BBQ Meatballs

Sweet and sticky bbq flavour meatballs

Prep 45 minutes
Total 2 hours 45 minutes

Take your two slices of bread, remove and discard the crusts and then cube. Soak the bread cubes in the milk for 5 minutes then mush together with a fork. Add this and the rest of the meatball ingredients to a mixing bowl and combine thoroughly.


Once combined, shape into golfball sized pieces and then leave in the fridge for a couple of hours. This helps the shape retain while cooking.


About 30 mins before cooking time prepare the sauce. Simply add all ingredients in a saucepan and simmer on low for 20 mins.


When ready to cook the meatballs, preheat the oven to 200℃ and heat a large iron skillet or ovenproof pan and add some oil. Leave at a medium heat and add the meatballs. Cook until golden on all sides. Pour the sauce over the meatballs and pop into the oven for 15 mins. Remove from the oven, move the meatballs and most of the sauce to the sides creating a gap for your eggs in the center then crack them in and return to the oven for 5 more minutes.


Serve with a sprinkling of sliced spring onion, fresh chilli and sesame seeds.

BBQ Meatballs BBQ Meatballs
BBQ Meatballs

Sweet and sticky bbq flavour meatballs

favorite
print
like
Prep 45 minutes
Total 2 hours 45 minutes
Serves
US | Metric
Ingredients
Meatballs
  • 250 g High fat beef mince
  • 250 g High fat pork mince
  • 2 Slices of bread
  • 100 ml Milk
  • 1 Egg
  • 2 tsps Paprika
  • 1 tsp Chilli powder
  • 1 tbsp Oregano
  • 2 tsps Celery salt
  • 2 tsps Cracked black pepper
  • 2 tsps Garlic paste
  • 2 tsps Worcestershire suace
  • 100 g Finely grated parmesan
  • ½ Grated white onion
Bbq Sauce
  • 500 g Passata
  • 3 tbsps Molasses
  • 1 tbsp Liquid smoke
  • 2 tbsps Brown sugar
  • 1 tbsp Gochujang paste
  • 2 tbsps Cider vinegar
  • 1 tbsp Salt
  • 1 Shot of bourbon whisky
Garnish
  • 4 Large eggs
  • 3 Spring onions
  • 2 Red chillies
  • Sesame seeds

Take your two slices of bread, remove and discard the crusts and then cube. Soak the bread cubes in the milk for 5 minutes then mush together with a fork. Add this and the rest of the meatball ingredients to a mixing bowl and combine thoroughly.


Once combined, shape into golfball sized pieces and then leave in the fridge for a couple of hours. This helps the shape retain while cooking.


About 30 mins before cooking time prepare the sauce. Simply add all ingredients in a saucepan and simmer on low for 20 mins.


When ready to cook the meatballs, preheat the oven to 200℃ and heat a large iron skillet or ovenproof pan and add some oil. Leave at a medium heat and add the meatballs. Cook until golden on all sides. Pour the sauce over the meatballs and pop into the oven for 15 mins. Remove from the oven, move the meatballs and most of the sauce to the sides creating a gap for your eggs in the center then crack them in and return to the oven for 5 more minutes.


Serve with a sprinkling of sliced spring onion, fresh chilli and sesame seeds.