Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio recommended)
  • 1/2 lb ground pork
  • 1/2 cup plain breadcrumbs (preferably panko)
  • 1/4 cup whole milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 2 tbsp fresh parsley, chopped (optional)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch of salt
  • Freshly ground black pepper

Instructions:

  1. Combine breadcrumbs and milk in a small bowl; let soak for 5 minutes.
  2. In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, egg, garlic, onion, smoked paprika, salt, pepper, cayenne, and parsley. Gently mix until just combined.
  3. Form mixture into 1 1/2-inch meatballs; place on a baking sheet and chill in the fridge for 15 minutes to firm up.
  4. Heat a large skillet over medium heat with a tablespoon of oil. Brown meatballs in batches for 5-7 minutes, turning for even color. Remove and set aside.
  5. In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper. Simmer gently over medium-low heat for 10 minutes until thickened.
  6. Add browned meatballs to the sauce. Cover and simmer on low heat for 15-20 minutes until meatballs are cooked through and reach an internal temperature of 160°F (71°C).
  7. Transfer meatballs to a serving dish, spoon extra BBQ sauce over the top, and garnish with fresh parsley or chopped green onions if desired.