Barbeque Lil Smokies Makeover
Chinese Barbecue Buffalo Meat Balls
It’s hard to pardon with Lil’ Smokies and barbeque sauce on game-day but try these meatballs and you’ll sure find the transition to uncured meats is painless. These meatballs are a delicious party food with a tangy Asian-fusion ‘kick’ to inspire your favorite NFL team and guests. A great Paleo-appetizer or entrée.
- 1 pound ground buffalo meat or grass-fed organic lean ground beef
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- 1 carrot, grated
- 1 tablespoons sesame oil
- 1 tablespoon minced fresh ginger
- 3 green onions, thinly sliced
- 1teaspoon each sea salt and black pepper
- 2 tablespoons olive oil for searing
- 2 tablespoons raw honey
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 tablespoons hoisin sauce (Found in the Asain aisle of your local supermarket; note: careful to look at ingredient list. Avoid brands that contain corn syrup.)
- 1 ½ tablespoon white wine or rice vinegar
- 1 tablespoon tamari
Garnishes: sliced green onion and toasted sesame seeds
- Preheat oven to 350° F.
- In large bowl, gently combine all meatball ingredients except the olive oil and mix until all ingredients are evenly distributed – careful not to over mix.
- Form the mixture into golf-ball sized meatballs.
- Heat olive oil in large cast-iron pan over medium heat. Once the pan is hot, add the meatballs in batches, careful not to overcrowd, and brown the meatballs on all sides – about 5 minutes.
- Add all meatballs back to the pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160° F.
- Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
- To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds. For game day fun, insert toothpicks and serve on a platter for non-sticky fingered snacking.