Cuisine American, Beef, gluten free, Honey, Toddler and Kid Friendly
Servings 42meatballs
Ingredients
For the Meatballs
1lb.ground beef
½ cup + 2 tablespoon quick oats * See notes(option to use rolled oats but let sit longer to soak through)
⅓cupshredded aged gouda (option to use parmesan)
2large eggs
3tablespoonchopped curly parsley or (option to use ¾ teaspoon dried parsley)
1tablespoonminced garlic
½teaspoongarlic granules/ garlic powder
¾teaspoondried oregano
¾teaspoondried basil
For the Honey BBQ Sauce
5tablespoonno salt tomato paste
2tablespoonwater
¼ cup + 2 tbspapple cider vinegar
1tablespoonblackstrap molasses
5tablespoonraw honey
½teaspoonpaprika
¼teaspoonsea salt
¾teaspoongarlic granules/powder
freshly ground black pepper to taste
Instructions
Preheat oven to 400°F.
Make the Meatballs
In a large bowl combine all ingredients for the meatballs and work together. Option to let season in the fridge for 30 min -1 hour prior to baking.
Scoop out 2 teaspoons of mixture for each ball, rolling it in your hands.
Place balls on a parchment-lined baking sheet and spray the tops with olive oil. Bake for 15 minutes. Use middle rack for convection oven and conventional oven.
Make the Barbecue Sauce
While meatballs bake, make the sauce. Combine all ingredients for the honey bbq sauce in a small saucepan and cook on med-low heat for about 8 minutes, until smooth and slightly thickened. Stir while cooking to avoid sticking.Once meatballs are done baking, remove them, scraping off any excess drippings and transfer them to a skillet with bbq sauce. Cook covered on med-low heat for a few minutes to heat through.
Option to heat the sauce directly in a skillet and add meatballs once baked or keep bbq sauce separate once heated for dipping.
Notes
*To make this gluten free just make sure you have gluten free oats!