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Prep Time: 00:30
Cook Time: 01:30
1 lb ground beef (recommend 80/20)
1 lb ground pork
1 cup plain breadcrumbs
1 tsp bbq rub (recommend bar-b-q)
2 tbsp heavy cream or milk
1/4 onion, diced fine (~1/2 cup)
1/2 tsp minced garlic
3 tbsp olive oil, divided
1/4 tsp kosher salt
1/8 tsp black pepper
2 jars bbq sauce (recommend private selection memphis style and kansas city style)
1/4 cup bourbon or whiskey (optional)
1Preheat oven to 375F.
2Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add onion and cook until lightly browned, 5-10 minutes. Once browned, add garlic and cook for an additional minute, until fragrant. Remove from heat and set aside.
3I’m a mixing bowl, combine bread crumbs, BBQ rub, salt, pepper, and onion mixture.
4In a measuring cup or small bowl, beat together eggs and heavy cream/milk.
5Crumble ground beef and pork into mixing bowl. Add egg mixture. Using your hands (I wear gloves for this), mix the meatball mixture until combined and no clumps of breadcrumbs remain.
6Form 1-1.5” meatballs and set on an ovenproof rack set inside a rimmed baking sheet. Bake meatballs in oven for 20 minutes, or until browned, but not cooked through.
7Return Dutch oven to medium heat and add Bourbon or whiskey. Using spatula or whisk, scrape browned bits from the bottom of the pan. Allow to cook for 1 minute.
8Add BBQ sauce to pan. Fill each bottle halfway with water and shake. Add water to pan and stir to combine.
9Return meatballs to Dutch oven and simmer for 30-45 minutes until cooked through. At this step you could transfer the meatballs and BBQ sauce mixture to a crockpot on high for 2-3 hours or low for 6-7 hours.
Serve alone as an appetizer, on slider buns, or for lunch/dinner over a plate of garlic/Boursin smashed potatoes.
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