Recipe courtesy of Molly Yeh
Brisket Meatballs in Sweet Barbecue Sauce
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: About 3 dozen little meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 93
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 4 g
- Cholesterol
- 28 mg
- Sodium
- 147 mg
These meatballs are inspired by the age-old Jewish tradition of slathering brisket in ketchup before braising it, which is so nostalgic for Molly. This is just a quicker, easier, appetizer version of that big beefy dish. They’re also easy to keep warm in a slow cooker while everyone parties, so this is a great make-ahead meal situation.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: About 3 dozen little meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 93
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 4 g
- Cholesterol
- 28 mg
- Sodium
- 147 mg
Ingredients
Meatballs:
Sauce:
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Directions
- For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Combine the brisket, all of the scallion whites and half of the greens (save the other half of the greens for garnish), the eggs, breadcrumbs, ketchup, mustard, Worcestershire, thyme, salt, onion powder, and several grinds of black pepper. Mix well with your hands to combine. Form into about 3 dozen small meatballs and place on the prepared baking sheet. Bake until browned and cooked through, 12 to 14 minutes.
- For the sauce: Meanwhile, combine the ketchup, brown sugar, vinegar, molasses, Dijon mustard, Worcestershire, hot sauce, garlic powder, onion powder, and salt in a large skillet. Simmer over medium-low heat, stirring occasionally, until smooth and slightly thickened, about 5 minutes.
- Add the cooked meatballs to the simmering sauce, turning gently to coat them in the sauce. Simmer until the meatballs are nicely glazed, about 3 minutes. Serve hot from the skillet, garnished with the remaining scallion greens. (If serving in a slow cooker, set on the WARM setting and stir 1/2 cup water into the sauce in case it cooks down before serving.)
- Leftover meatballs will keep in the refrigerator for 2 to 3 days.
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