Making The Ideal Barbeque meatballs

When the time is summer, the mood gets chirpy, and people tow out their barbeque gear into the open and fill the air with the aroma of charcoal and barbeque sauce. One solid way to complement a barbeque-do is to add barbeque meatballs to the menu – these great balls of fire are guaranteed to tickle everybody's tongue, especially when they combine with other barbeque paraphernalia such as sunshine, lemonade, outdoors and the heavenly grill aromas.

How To Prepare The Perfect Barbeque meatballs

Barbeque meatballs should be prepared in a clean kitchen. Since the cook has to handle raw meat, he must clean his hands thoroughly before he begins handling the meat and also after he is done with it. To make really tasty barbeque meatballs, you must take a large bowl and mix three pounds of lean hamburger meat with one pound of ground turkey. The ground turkey absorbs and offsets the extra fat from the hamburger meat.

First, add to the meat 1/3rd cup of quick oats, 1/4th cup of Worcestershire sauce, two tablespoons of garlic powder and 1/8th cup of onion powder. Now place all the ingredients into a blender and blend them well. Once they are blended, add two whipped raw eggs, and blend thoroughly once again.

Now you have the meatball mix ready. The next step is to give shape to the barbeque meatballs. To do this, place a small amount of the ready mixture in your palms and roll it. Remember two things: (i) the bigger the size of the meatball, the longer it will take to cook; (ii) the meatballs will shrink while cooking. The lesson is that you must make the right-sized meatballs – neither should they take too long to cook, nor should they appear too small to eat comfortably. Do this: Keep your meatball's size the same as that of a racquetball – that should do fine.

Preparing The Sauce

Once the meatballs are placed on the barbeque, you have to ensure that they are periodically touched up with barbeque sauce. It is the barbeque sauce that makes these meatballs unique, which is why they are called barbeque meatballs – otherwise they would be no different from ordinary meatballs.

The barbeque sauce, therefore, assumes a great significance in the preparation of barbeque meatballs. Remember not to load oodles of sauce on the meatballs – if you do that, they will crumble and fall apart. Though the beaten eggs in the mixture do help in managing some extra amount of sauce by holding the meatball in place, it does not mean that you must coat your barbeque meatballs up to their crumbling point. Also, too much sauce takes away the taste of the meatball.

Here's one cool barbeque meatball recipe that will make you famous all over your neighborhood. Mix six ounces of beer with the entire barbecue sauce from a full sauce bottle; now add 1 tablespoon of garlic powder along with 1/2 a cup of brown sugar. Stir the mixture heartily until you can't see any trace of the brown sugar. Use this new, improved sauce to coat your meatballs and watch the "oohs" and "aahs" and "where did you get this sauce from?" coming out from your family members and friends! Bon Appétit!