More Power To Ya Meatballs

Tangy, sweet, smoky meatballs that disappear off party platters faster than you can refill them. The sauce stacks every flavor into one pot, with barbecue sauce, tomato paste, ketchup, brown sugar, and a splash of liquid smoke building layer after layer of caramelized depth.

The meatballs bake first on a wire rack, which lets the fat drip away instead of pooling underneath. That’s the difference between juicy meatballs and ones that taste boiled in their own grease.

Grate the onion instead of dicing. Grated onion releases its juices into the meat, seasoning the inside instead of leaving raw chunks throughout. Saltines or any plain cracker work as the binder; they’re gentler than breadcrumbs and give a softer texture.

A long simmer in the sauce is what takes these from good to memorable. The meatballs absorb the sauce, the sauce thickens around them, and you end up with something that goes equally well over rice, on slider buns, or speared with toothpicks at a tailgate.

Pro Tips

• Squish, don’t squeeze. Overworking the meat compacts it into tough little hockey pucks. Mix only until just combined.
• Wet your hands with cold water before rolling. Cold, damp hands keep the mixture from sticking and the fat from melting.
• Liquid smoke is potent. A teaspoon is the right amount for two pounds of meat; more and the dish veers into ashtray territory.
• These freeze well after the simmer. Cool, bag, and reheat in the slow cooker straight from frozen with a splash of water.

Variations

• Use ground turkey for a leaner version. Add a tablespoon of olive oil to the mix to compensate.
• Stir a tablespoon of grape jelly into the sauce for the classic sweet-tangy cocktail meatball flavor.
• Sub the BBQ sauce for hoisin and add a teaspoon of grated ginger for an Asian lean.