Meatball Muffins with Barbecue Sauce
would like to try.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
Vegetable or extra virgin olive oil
1 3/4 lbs ground sirloin
1 med. onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2 inch peices
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: montreal steak seasoning by mccormick
1 c. smoky barbecue sauce
1/2 cup tomato salsa
1 tbsp worchestershire sauce
Ingredients
Vegetable or extra virgin olive oil
1 3/4 lbs ground sirloin
1 med. onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2 inch peices
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: montreal steak seasoning by mccormick
1 c. smoky barbecue sauce
1/2 cup tomato salsa
1 tbsp worchestershire sauce
Directions
- Preheat oven to 450 degrees. Brush a 12 muffin tin (½ cup each) with oil.
- Put ground beef in big bowl.
- Put onion and celery in a food processor.
- Cut the bell pepper in half, and remove seeds. Add to food processor until all is finely chopped into small peices.
- Add your veggies to the meat and combine.
- Whisk your egg and add to meat.
- In a sm. bowl, mix together smoky bbq sauce, worchestershire, and the salsa. Pour half of this mixture into the meat and combine all with your hands.
- Fill meat into each tin and top with a spoonful of the sauce.
- Bake about 15 to 20 minutes.
- Cut open 1 muffin to test that the middle is cooked through.
