So easy and so delicious, these sticky glazed meatballs are sweet, savoury and just a little spicy. They have a rich, deep flavour thanks to brown sugar and your favourite BBQ sauce.
- 650g minced beef
- 1/2 cups breadcrumbs
- 1/2 cup shredded parmesan cheese
- 1 egg
- 2 cloves garlic, grated
- Salt and pepper
- 1/2 cup brown sugar
- 1/2 cup barbecue sauce
- 2 teaspoons chile flakes (or to taste)
- Chopped chives (for garnish)
Mix all the meatball ingredients together and form your meatballs. Heat a large frying pan with a little oil and gently, one by one, add in the meatballs. After they cook for about 4 minutes, flip the meatballs, and cook an additional 4 minutes.
Once they are cooked on the outside, they should be a little less delicate. Making sure none are stuck to the bottom, start tossing them in the pan a little more to cook them evenly.
Drain most of the fat, leaving a few tablespoons’ worth in the pan. Add 2 tablespoons of water to deglaze the pan, scraping up any stuck-on pieces. Add the brown sugar, adding a little more water if the pan looks too dry. The sauce should start to bubble and look like dark caramel. Remove from heat and add in the barbecue sauce. Stir well and serve with a fresh salad or rice or roast vegetables.
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