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These glazed meatballs are a great recipe for the grill! Grill pans and baskets are available to help expedite the process. Makes about 30 meatballs.
1 tablespoon Gefen Canola Oil
1 small onion, finely chopped
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 and 1/4 pounds ground beef
2 tablespoons barbecue sauce
2 tablespoons teriyaki sauce
1/4 cup Gefen Bread Crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon hot red pepper flakes
pinch of salt
pinch of pepper
3/4 cup Glicks Ketchup
1/3 cup Gefen Honey
4 tablespoons teriyaki sauce
several drops of Tabasco sauce
Heat the canola oil in a medium skillet, then sauté onion and garlic for about five minutes until translucent. Cool for a few minutes.
Place the ground beef in a large mixing bowl. Add the barbecue sauce, teriyaki sauce, bread crumbs, garlic powder, onion powder, red pepper flakes, salt and pepper. Add the sautéed onions and garlic. Mix together all ingredients.
Form the mixture into meatballs—about one and a half inches in diameter.
Thread the meatballs onto skewers (see note) or, if desired, grill them individually (see tip).
Combine the glaze ingredients into a medium mixing bowl and whisk together well.
Lightly grease a grill pan or outdoor grill, then preheat for a few minutes. Place meatball skewers or individual meatballs on the grill for about eight to 10 minutes, turning them every few minutes to ensure even cooking and browning.
Brush on the glaze every time the meatballs are turned.
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