H-01 STANDBY
CHIPOTLE BBQ
MEATBALLS.
Juicy beef meatballs baked until deeply browned, then coated in a sticky H-01 STANDBY chipotle barbecue glaze. Easy enough for dinner. Dangerous enough for a party tray.
HOW TO MAKE IT
METHOD.
PREHEAT THE OVEN.
Preheat the oven to 200°C. Line a large baking tray with baking paper and lightly brush or spray it with oil.
MAKE THE MIXTURE.
Add the beef mince, breadcrumbs, egg, onion, garlic, parsley, Worcestershire sauce, smoked paprika, salt and pepper to a large bowl.
MIX IT GENTLY.
Use clean hands to combine the ingredients only until evenly mixed. Avoid squeezing or kneading the mixture, which can make the meatballs dense.
SHAPE THE MEATBALLS.
Roll the mixture into evenly sized meatballs, approximately 35–40g each. Arrange them on the prepared tray with a little space between each one.
BAKE UNTIL BROWNED.
Brush the meatballs lightly with olive oil. Bake for 15–18 minutes until browned on the outside and almost cooked through.
MAKE THE GLAZE.
Add H-01 STANDBY, barbecue sauce, honey, apple cider vinegar, Worcestershire sauce and butter to a large frying pan. Simmer over medium heat for 2–3 minutes until glossy.
COAT THE MEATBALLS.
Transfer the baked meatballs to the pan. Turn them gently through the glaze and simmer for another 5–7 minutes until fully cooked and coated in a thick, sticky layer of sauce.
FINISH AND SERVE.
Transfer the meatballs to a serving dish and spoon over the remaining glaze. Finish with parsley, spring onion and an optional extra drizzle of H-01 STANDBY.
HARRY'S TIP
DON'T PACK THEM TIGHT.
Mix and shape the meatballs gently. Compress them too much and they cook like small beef golf balls. Technically edible. Emotionally disappointing.
THE IMPORTANT PART
GLAZE THEM WITH
H-01 STANDBY.
Smoky chipotle, rich barbecue depth and enough sweetness to cling to every meatball without turning dinner into dessert.
SHOP H-01 STANDBY