Join Chef Eric and learn how-to make the perfect game day bite or holiday party appetizer!
"The ingredients don’t change, but these meatballs get better every time
I make them. From my grill to yours, please enjoy!" - Chef Eric Gephart
Jenny's Famous Meatballs
Ingredients:
1 Tablespoon Olive Oil
1 Each Yellow Onion, Diced
1 teaspoon Crushed Red Pepper
2 teaspoons Garlic, Minced
½ teaspoon Kosher Salt (to season the onions)
12 oz E3 Meats, Ground Beef
12 oz Ground Pork
2 Each Eggs, Whipped
1 Cup Parmesan Cheese, Grated
¼ Cup Parsley, Chopped
1 Cup Ritz Crackers, Crushed
½ Cup Water
2 teaspoons Kosher Salt (for ground meat mixture)
2 ½ Cups Hudson BBQ Sauce
Hudson BBQ Sauce:
10 oz Chili Sauce, Heinze
2 Tablespoons Lipton Onion Soup and Dip Mix
9 oz Apricot Preserve
2 teaspoons Dijon Mustard
1 Tablespoon Molasses
3 Tablespoons Red Wine Vinegar
1 teaspoon Fresh Cracked Black Pepper
1 teaspoon Cumin
Method:
1. Combine all and whisk together. Reserve for later use.
Method:
1. Stabilize your grill from 350 - 400F and insert a cast iron griddle or soap stone and top with a cast-iron pan.
2. Once the grill and accessory come to temperature, oil the sear surface, and add the diced onions. Sweat the diced onions for a few minutes, agitating them and not giving them too much color. Next add the garlic and crushed red pepper. Cook together for another 2 minutes. Remove from the grill and transfer to a cool place.
3. In a large bowl, combine the ground meats with eggs, parmesan, parsley, and crushed crackers. Mix thoroughly but gently, then fold in the cooled onion mixture and season with the second amount of salt. Mix then add water and mix thoroughly and gently one last time. (Mixture should look wet)
4. Shape the mixture into 1 ½ - 2 oz balls and refrigerate for 30 minutes or so.
5. Place a clean cast iron pan on the grill surface and allow it to come to temperature. Oil the pan and bring it to a smoking point. Sear the meatballs evenly on all sides then pour the BBQ sauce over top of the meatballs. Use enough sauce to reach ¼” below the top of the meatballs. Close the dome and cook the meatballs until they reach an internal temp of 155F. Gently turn a few times throughout the cook, be sure not to break the meatballs. Remove from the grill and serve from the skillet.
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29 сен 2024
