Saturday, 20 October 2012
Australian BBQ Meatballs
Ingredients
Original recipe makes 4 servings
- 1 pound ground beef
- 1/2 cup bread crumbs
- 2 small onions, chopped
- 1 tablespoon curry powder
- 1 tablespoon dried Italian seasoning
- 1 egg, beaten
- 1 clove garlic, minced
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon margarine
- 2 small onions, chopped
- 3/4 cup ketchup
- 1/2 cup beef stock
- 1/4 cup steak sauce
- 1/2 cup Worcestershire sauce
- 2 tablespoons white vinegar
- 2 tablespoons instant coffee granules
- 1/2 cup packed brown sugar
- 3 tablespoons lemon juice
Directions
1. Preheat the range to 375 levels F (190 levels C). In a method dish, mix together the hamburger, bread food crumbs, 2 vegetables, curry dust, German preparing, egg, beans, spice up and salt. Progressively mix in the dairy until you have a nice structure for developing meatballs. You may not need the entire dairy. Form the meat into paint-balls a bit smaller than tennis paint balls. Place them in a oiled cooking dish.
2. Bake the meatballs for half an hour in the preheated range. Once the meatballs are in the range, begin to make the marinade straight away.
3. Melt the margarine. in a soup pot over method warm. Add the staying vegetables, and cook until browned. Mix in the cat-sup meat stock, meat marinade, Worcestershire marinade, therapy, instant coffee, brown sugar and freshly squeezed orange juice. Bring to a steam over method warm, and cook, mixing sometimes, until the meatballs are done.
4. Remove the meatballs from the range, and strain any excess oil. Add the marinade over them, and return to the range. Prepare for an additional half an hour.
5. These meatballs flavor even better after they have been left to rest for a while to relax up the marinade. I usually make the formula at the afternoon meal and let it cool. I put it back in the range at about 200 levels for approximately 15 moments to reheat for dinner. This is not necessary but it makes it flavor even better!
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