BBQ Meatball Subs

Logan made from scratch BBQ meatball subs for

 a summer family meal.  Yum.

Summer 2022

Ingredients 

For the Meatballs

Cooking spray

1 1/2 lb. ground beef

3/4 c. quick-cooking oats

1/2 c. milk

1 large egg, lightly beaten

1/2 small onion, minced

1 1/2 tsp. kosher salt

Black pepper, to taste

For the Sauce

1 tbsp. salted butter

1/2 small onion, minced

1 c. ketchup

3 tbsp. distilled white vinegar

2 tbsp. worcestershire sauce (except Papa doesn't like worcestershire)

dash of hot sauce 

For the Meatballs

6 hero rolls, splet

12 slices cheddar cheese

Pickle slices and potato chips, for serving

Directions

1) For the meatballs, preheat the broiler. Line a baking sheet with foil and coat with cooking spray.  Mix the beef, oats, milk, egg, onion, salt and plenty of pepper in a medium bowl with your hands. Roll into 18 meatballs (1/4 cup each).  Arrange on the baking sheet.

2) Broil the meataballs 6 minutes, then flip and broil until browned and firm to the touch, about 5 more minutes.

3) Meanwhile, for the sauce.  Melt the butter in a large skillet over medium heat.  Add the onion and cook, stirring, until softened, about 2 minutes.

4) Stir in the ketchup, vinegar, sugar, worcestershire sauce and hot sauce.  Bring to a simmer and cook, stirring frequently, until bubbling and thickened, about 5 minutes.

5) Add the meatballs to the sauce and toss to coat.  Keep warm over low heat.

6) For the sub.  Discard the foil from the baking sheet.  Place the rolls on the pan.  Lay 2 cheese slives in the center of each to cover the split.  Broil until the cheese is melted, 1 to 2 minutes.  Fill with the meatballs, sauce and a few pickle slices.  Serve with potato chips.

Rhubarb Barbecue Sauce

2 to 3 stalks of rhubarb, chopped about 2 cups
3/4 cup water

1 onion, finely chopped

2-3 garlic cloves, finely crushed

1 cup ketchup

1/2 cup pure maple or golden syrup

1/2 cup packed brown sugar

1/4 cup apple cider or rice vinegar

1 tbsp. grainy mustard (or dijon if you want Gluten Free)

(original recipe called for worcestershire  sauce but Papa doesn't like worcestershire sauce)

In a small saucepan bring the rhubarb and water to a simmer and cook for 5 - 6 minutes, until the rhubarb is very soft.  Pour into a bowl and set aside.

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft, add the garlic, and cook for another minute or two.  Add the remaining ingredients (including rhubarb) and bring to a simmer;  cook for 10 - 15 minutes, until the mixture thickens.  Puree with a hand held immersion blender or cool and puree in a blender or food processor until smooth.

Use as you would any barbecue sauce.