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Smokey Lapsang Meatballs & Bbq Sauce
Drinking tea is one thing but cooking with tea quite another. Lapsang Souchong is a black tea that is smoked and imparts the perfect flavoring to these lovely meatballs and bbq sauce. Skip the liquid smoke, and bring on the tea! These make a lovely appetizer or heartier tea time treat.
Prep Time: 00:20
Cook Time: 00:30
1 lb of ground pork or beef
1 tsp sea salt
1/4 c. of dried bread crumbs
1 egg 2 tsp. of lapsang spice blend (recipe below)
1 tsp. garlic powder
1/2 med. onion, minced
1/2 c. ketchup
1 tbl . unsulfured molasses
1 tbl . raw honey
1/2 tsp. sea salt
1 tsp lapsang spice blend
1 tsp. raw apple cider vinegar
pinch of cayenne powder (optional)
1) Mix together ground meat, sea salt, bread crumbs, garlic powder, Lapsang Spice blend, and onion until well incorporated.
2) Form 1” inch round meat balls and place on roasting pan with rack.
3) Bake at 400 ° degrees for 20- 30 minutes until inside is no longer pink and outside is browned.
4) In a small sauce pan, blend together ketchup, honey, molasses, lapsang spice blend, sea salt, apple cider vinegar and cayenne if using. Heat over medium low heat until warm. Keep warm until ready to serve with meatballs.
Lapsang Spice Blend Recipe In a coffee or spice grinder, grind 2 tablespoons of lapsang tea very coarse, make sure it isn’t a powder but small enough to sprinkle. Add 1 tsp of sea salt, 1/2 tsp black pepper, 14 tsp of onion powder and 1 tsp of garlic powder. Grind one or two times quickly to mix.
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