Korean BBQ meatballs have quickly become a favorite in my kitchen when I want dinner to feel a bit special without the extra work. These meatballs bake up tender and juicy, then get brushed with a homemade glaze that turns beautifully caramelized and sticky in the oven. Even my pickiest eater will clean their plate [β¦]
The post Korean BBQ Meatballs appeared first on Simply Meat Smoking.
This classic Italian meatball recipe makes tender, flavorful meatballs that are perfect for busy weeknight dinners, weekend meal prep, or feeding a crowd. Ready in about 40 minutes with simple ingredients, these meatballs can serve as a main dish on their own or be served over pasta. My family asks for these regularly because theyβre [β¦]
The post Classic Italian Meatballs appeared first on Simply Meat Smoking.
Chewy outside & melt-in-mouth inside, these delectable air fryer sweet chilli chicken meatballs may just become your best weight loss meal for good! I'm serious!
Chicken meatball is one of those fancy ways that makes everyday homemade meals extra-special!
And when you make these crazy delicious sweet chilli chicken meatballs, itβs a different ballgame altogether! These are a must-try and that too at the earliest!
I have good news too if you are in a similar weight loss journey as me! You can have these even when you are on a calorie deficit diet!
But of course in a controlled portion!
My sweet chilli chicken meatballs are almost oil-free as they do not contain any oil or fat in the mixture; only a couple sprays of oil while air-frying.
Being oil-free makes these chicken meatballs significantly low in unnecessary calories and that makes it a winner for all us fitness enthusiasts!
What are Sweet Chilli Chicken meatballs?
Meatballs are nothing new and I have shared many chicken meatballs dishes here on my blog. So whatβs so special about these sweet chilli chicken meatballs?
These sweet chilli chicken meatballs are your no-fuss high-protein low-oil dinner that you can enjoy guilt-free even during your weight loss journey!
If you have been following my blog for quite some time now, you know that I am crazy about high protein yet low calorie recipes to include into my intentionally balanced meal routines.
The post Sweet Chilli Chicken Meatballs in Air Fryer | High Protein Air Fryer Chicken Meatballs Recipe for Weight Loss first appeared on Flavor Quotient.
Summer cookouts are about two things: the people you hang out with and the food you eat. If you are like me, you probably want to impress your guests with the food when hosting a cookout. Iβm often asked how many grills I use to cook all the food. Whether you are cooking with one or six grills, you can prepare a delicious spread for your friends and family.
There are two classic items that are on the menu when attending a cookout: hamburgers and hotdogs. I think you can have lots of fun with how you dress them up. Feel free to keep it simple, but if you are looking for creative ways to prepare hamburgers and hotdogs, check out my previous blog postsββBattle Of the Grilled Beef Burgersβ and βBattle of the Grilled Hotdogs.β
I realized it would be difficult to prepare hamburgers and hotdogs multiple ways like I did for a big crowd. So, pick one or two of your favorites from below and fire up the grill. Here is how I utilized what I had.
I decided to prepare two appetizers as well as grilling hamburgers and hotdogs. The appetizers were not necessary but gave me a reason to fire up the smoker.
I made hotdog burnt ends and smoked meatballs. To prepare the hotdogs, I lightly coated them with yellow mustard and then seasoned them with my homemade barbecue rub. I smoked the hotdogs at 225 degrees for about an hour. The hot dogs were then sliced into one-inch pieces and topped with brown sugar, honey, butter, and barbecue sauce. I turned the temperature up to 350 and smoked the hotdogs for an additional 30 minutes.
To make the meatballs, I used ground beef (2 pounds) and mixed in sautΓ©ed onions and mushrooms, egg, breadcrumbs, parsley, salt, and pepper. I cooked a tester patty to check the seasoning. I used an ice cream scoop to portion out the meatballs so they would all be the same size. The meatballs smoked with the hotdogs at 225 degrees for 30 minutes. I basted the meatballs with barbecue sauce, and they smoked at 350 degrees until they reached 160 degrees on an instant-read thermometer.
Now for the main event. I set up my Big Green Egg XL (BGE) for direct grilling. To create a safety zone, I left one of the half-moon diffuser plates in the BGE. I inserted the cast-iron grates into the Egg. I like how the cast-iron grates create a crusty exterior on hamburgers. I seasoned the hamburgers with kosher salt and black pepper. Once the cast-iron grates were hot, I placed the hamburgers and hot dogs on the grill. The hotdogs cooked quickly, about a minute a side. The hamburgers cooked 90 seconds, and then I gave them a quarter turn and cooked for another 90 seconds. I flipped the burgers and repeated the process. I topped the hamburgers with smoked Gouda cheese and then moved them to the safe zone while the cheese melted. I toasted the brioche buns, and it was time to put it altogether.
I went with a classic preparation for the hotdogs and served them with Dijon mustard, relish, and celery seeds. The hamburgers were prepared with my wifeβs and my favorite toppings. For my wifeβs hamburger, lettuce, sliced tomato, sliced avocado, and ranch dressing. My toppings included lettuce, tomato, bacon, pickles, and ketchup.
The hotdogs had a great beef flavor. There was a nice snap when I took a bite of the hotdog. The spice of the mustard and sweet relish paired well with the hotdog. The hamburgers were juicy on the inside due to the marbling. The seasoning and the high heat of the cast-iron grates created a crusty exterior. The charcoal fire added a smoky aroma. The lettuce, tomato, and pickle add a fresh flavor to the hamburger. The smoked Gouda cheese and bacon boost the smoky flavor of the burger.
The hotdog burnt ends were sweet, crusty, and the beef flavor came through. They will not be confused with true brisket burnt ends, but they were tasty and took less time to cook. The smoked meatballs were moist, and the onions and mushrooms complemented the flavor of the beef. The barbecue sauce created a flavor profile Iβm not used to on a meatball, but was delicious.
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The post Your Summer Cookout Just Got Better! Hotdog Burnt Ends and High Voltage Hamburgers appeared first on Barbecuebible.com.
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