Delicious cocktail meatballs made with a blend of bacon and beef, served with a sweet and tangy sauce.
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Preheat the oven to 375°F (190°C).
In a large bowl, combine ground bacon, ground beef, panko, milk, salt, pepper, oregano, basil, parsley, red pepper flakes, and shredded cheddar.
Mix until all ingredients are well incorporated.
Form the mixture into small meatballs, about 1 inch in diameter.
Place the meatballs on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through.
In a saucepan, combine BBQ sauce, grape jelly, and unagi sauce.
Heat over medium heat, stirring occasionally, until the sauce is smooth and heated through.
Once the meatballs are cooked, transfer them to a serving dish.
Pour the sauce over the meatballs and gently toss to coat.
Serve warm as an appetizer or snack.
For a spicier kick, add more red pepper flakes to the meatball mixture.
You can substitute the unagi sauce with soy sauce for a different flavor profile.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and sauce ahead of time. Store them separately in the refrigerator and combine them before serving.
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs. Allow them to cool completely, then store in an airtight container for up to 3 months.
What can I use instead of grape jelly?
You can use cranberry sauce or apricot preserves as an alternative to grape jelly.
How can I make this recipe gluten-free?
Use gluten-free panko or breadcrumbs to make this recipe gluten-free.
What is unagi sauce?
Unagi sauce is a sweet and savory Japanese sauce often used with grilled eel. It can be substituted with soy sauce if unavailable.
