Meatballs with Swerved BBQ Sauce, or What the Super Bowl is Really About
On Sunday, February 7th, the Denver Broncos and the Carolina Panthers will meet to decide the victor of Super Bowl 50. This match up pits engaging youth and confidence against wisdom and Hall of Fame-like experience.
Did I get your attention? Are you riveted? Are you planning your allegiance to one team or the other? Well … I am not either! Let’s be serious. I am watching the Super Bowl for commercials and … FOOD!
After outlining our game plan, and analyzing game day tape and many recipes for success, the Swerve Test Kitchen has whipped up a perfect tasty treat that will have fans (your fans specifically after eating them) asking for the recipe. Commercials? What commercials, when everyone is gathered around these delicious, pop in your mouth, bite size, delectable meatballs, drenched in Swerved BBQ Sauce. Did I mention there are 3 grams of sugar per serving as opposed to the 18 grams of sugar that may be found in a serving of BBQ sauce? Touchdown Y’all!
I know … I had to take a deep breath, and stop myself from yelling, “What?!,” as I dabbed some drool away from the right corner of my lips. My only response is “Are you ready to rumble? Is your stovetop on, and your oven preheated?” Well create your own line up, draw out your Xs and Os, but the deep pass that is going to win this cooking game, will be your Swerved BBQ Meatballs.
Have a great Super Bowl 50 and may the best meatball win! Please see attached recipe below, and enjoy getting sticky and having fun!
- Extra-virgin olive oil
- 1 large onion, ¼-inch dice or pulse in a food processor a few times
- Salt (add as desired)
- 2 cloves garlic, smashed and chopped
- Pinch crushed red pepper
- ½ pound ground beef
- ½ pound ground lamb
- ½ pound ground pork or Italian sausage
- 2 large eggs
- 1 cup grated Parmigiano
- ¼ cup finely chopped fresh Italian parsley leaves
- 1 cup breadcrumbs or panko
- ½ cup water
- 2 tablespoons Brown Swerve Mixture (¼ cup molasses with 1 and ¼ cup of Swerve Granular)
- ½ cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 2 tablespoons honey
- 2 cups unsweetened tomato ketchup (we use Westbrae Unsweetened Ketchup)
- 2 tablespoons 14-spice dry rub mix
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes until very soft and aromatic but have no color.
- Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs, and squish the mixture with your hands.
- Add the onion mixture and season generously with salt and squish some more.
- Add the water and squish again.
- You can test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn’t it is probably missing salt. Add more salt.
- Shape the meat mixture into a golf ball size ball (you can make them any size though). Coat a large saute pan with olive oil and bring to a medium-high heat.
- Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through.
- Toss or dip in Swerved BBQ Sauce! If serving at your Super Bowl Party, place in a crockpot in Swerve BBQ sauce and set the crock pot setting on warm.
- Combine all ingredients in large saucepan. Stir well.
- Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes.
- Stir occasionally as it cooks.