sticky barbacue meatballs

Ingredients sticky barbacue meatballs

Meatballs
1 1/4 kg hamburger/mince meat
2 eggs
3 tbsp worcestershire sauce
1/2 cup milk
1 onion chopped finely
1/2 tsp garlic salt
1 tbsp lawry's seasoning salt
3 tbsp parmesan cheese
1 cup ketchup
1 cup blitzed or finely crushed crackers
Barbecue Sauce
1 bottle barbecue sauce
1/2 cup ketchup
1 tbsp vinegar
1 tbsp worcestershire sauce
1/2 tsp salt
1 small onion minced
1/2 to 3/4 cup water
1 cup brown sugar
2 tbsp mustard
1 tbsp honey

how to make sticky barbacue meatballs

Pre-heat the oven to 350 f/180 c/ gas mark 4.

In a large bowl mix all the meatball ingredients together until its a meatloaf-like mixture.

Cover and let the meat sit for about 30 to marinade and mix the flavours together.

Roll the meat into balls about the size of a golf ball. Use a ice cream scooper if you find it easier.

Spray a baking tray, and place the meatballs on it as you roll.

Transfer to the oven and bake for about 15 minutes.

Mix all the barbecue ingredients together in a pot. Simmer on low for about 45 minutes until the mixture has become sticky and thickened. Stir every so often. Add a small splash of water before adding the meatballs.

Add the meatballs into sauce and continue simmering for another 5 minutes. You want the meat inside to be nice and soft and slightly crispy on the outside.

When done let the meatballs sit in the sauce covered with a lid for about 20 minutes.

Serve over plain rice or mashed potatoes.