Meatballs with Blueberry BBQ Sauce

Blueberry season is almost here and it’s one of my favorite things about living in Holland. The fresh blueberries are so sweet and delicious and I always make sure to buy them in bulk and keep them in the freezer to enjoy throughout the year. Adding them to barbecue sauce provides a pop of sweetness that pairs perfectly with meatballs or grilled chicken, salmon, pork, ribs and salmon.Β 

1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. Combine meatball ingredients in a large bowl. Shape into 16 balls and place on the prepared baking sheet. Bake for 20 minutes.

3. Meanwhile, combine sauce ingredients in a large saucepan and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Blend with an immersion blender (or carefully transfer the mixture to a regular blender and blend for 15 seconds).

4. Toss sauce with the meatballs. Serve topped with goat cheese and chopped basil, if desired.

Meatballs with Blueberry BBQ Sauce
Serves 4

All you need:
1 pound ground beef
1/2 cup ground oats (gluten-free or regular)
1 egg
1 small sweet onion, grated
1 tablespoon Worcestershire sauce
1 tablespoon chopped basil leaves
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

BBQ Sauce
1 cup fresh (or frozen) blueberries
1/2 cup ketchup
1/4 cup water
1/4 cup brown sugar
2 tablespoons apple cider vinegar
2 teaspoons molasses
2 teaspoons Dijon mustard
1 teaspoon garlic powder
Splash hot sauce

Crumbled goat cheese and chopped basil, for garnish (optional)

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. Combine meatball ingredients in a large bowl. Shape into 16 balls and place on the prepared baking sheet. Bake for 20 minutes.
3. Meanwhile, combine sauce ingredients in a large saucepan and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Blend with an immersion blender (or carefully transfer the mixture to a regular blender and blend for 15 seconds).
4. Toss sauce with the meatballs. Serve topped with goat cheese and chopped basil, if desired.

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