iowagirleats
Honey-Balsamic BBQ Meatballs
Honey-Balsamic BBQ Meatballs are sticky, sassy, and saucy. Packed with protein, this gluten free appetizer recipe is perfect for sharing!
👥 24 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h 15m👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●oven
- ●pot
- ●bowl
📝 Preparation Steps
1
Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for ⏱️ 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.
2
Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about ⏱️ 10 minutes. Fluff with a fork then cool slightly.
3
Preheat oven to 400 degrees. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.
4
In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for ⏱️ 15-17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to "warm".
egg (whisked)1
Nutrition Facts
calories
79 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
9 g
sodium Content
112 mg
protein Content
5 g
trans Fat Content
0.1 g
cholesterol Content
19 mg
carbohydrate Content
12 g
saturated Fat Content
1 g
unsaturated Fat Content
1.2 g
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