blueberry BBQ meatballs (3 of 3)

The Juiciest Meatballs with Blueberry BBQ Sauce

blueberry BBQ meatballs (2 of 3)

One of the best things I discovered out of all my nutrition and cooking courses I took in college, was Alton Brown and his fantastic show called Good Eats. If you’re a foodie like me, I’m sure you’ve heard of it. Yes, in one of my nutrition courses, the professor thought so highly of this dude’s teaching of food, she actually purchases some of the dvds and shared with all of her students. She spoiled us.

Since then, I have always been a big fan of Alton Brown, and of his show. In each episode, I just learn so much that I simply cannot wait to get into the kitchen and try out his handy tips and tricks. This recipe is something that I adapted from him – the recipe in how to have moist, juicy, flavorful meatballs. Actually, I kinda combined two of his recipes on meatballs and here you have it! Only thing I did that was my own flare was topping it off with my own homemade blueberry BBQ sauce.

This has become my tried-and-true recipe for meatballs! Thank you Alton, for sharing your wealth of knowledge!

Here are some tips that I’ve learned from Alton on meatballs:

  • Just barely combine the meat mixture, go any further than that and the meat will be tough
  • Instead of using bread crumbs, use actual bread – and soak it in the milk first, thus making the meat oh so moist
  • It’s definitely a smart idea to test out your meat mixture first before baking all of your meatballs (bake a few and taste test, then bake the rest after adjusting the seasonings and such)

The Juiciest Meatballs with Blueberry BBQ Sauce

blueberry BBQ meatballs (3 of 3)

here’s what you’ll need:

3 plain hamburger buns  (or 6 slices of white bread)
1 1/4 cup of milk
4 lb. of ground chuck (or any other kind of meat you want to mix together)
3 eggs, beaten
1 onion, finely diced
1 cup fresh finely shredded parmesan cheese
1 tsp. grill seasoning
1 tbsp. hamburger seasoning
1 tbsp. italian seasoning
1 tsp. ground sage
A dash of worcestershire sauce
1/2 cup finely chopped fresh parsley
3 tbsp. salt
2 tbsp. freshly cracked black pepper
1 tsp. hot sauce

here’s what to do:

1. In your kitchenaid (or large mixing bowl), pour in the milk and torn up bits of bread – wait 5 minutes (or until the bread has soaked up all the milk). Then throw in everything else, mix only until just combined.

(Before you go cooking all of the meatballs, it’s highly recommended that you test out at least one meatball and see if you like the taste of it. If you have time, roll out a few 1-inch meatballs, cook for the recommended time listed below, and taste test. Adjust the seasonings and then go along your merry way to meatball land!)

2. Prep two large cookie sheets, either spray with pam or over with parchment paper. Taking about a spoonful at a time, begin rolling the meat into 1-in meatballs. Place on the sheets.

3. Once all the meatballs are ready, cook in 400 degree oven for 20 minutes. Beware, the juice/fat from the meat will start coming out of the meatballs but that’s okay! They will still be extremely juicy. Once the meatballs are cooked, take them out and place in tupperware. Here is what they will look like in the process of putting them in the tupperware:

blueberry BBQ meatballs (1 of 3)

4. You can either eat your meatballs immediately, served with a sauce (I drizzled some of my Blueberry BBQ Sauce over my meatballs). Or you can put them on a cookie sheet and place them in the freezer for about a half hour, or until they are partially frozen. Then you can take them put and put in a zip-lock baggie to keep frozen for a later use.