For the Meatballs: 2 pounds fresh ground beef chuck. 3/4 cup freshly grated queso blanco fresco (Mexican white cheese) 3/4 cup finely chopped shallots. 2 large eggs. 1 1/2 tablespoons dried oregano. 1 1/2 tablespoons fresh ground black pepper. 1 tablespoon red peper flake.
For the sauce: 2 18 ounce bottles of KC Masterpeice Original Barbeque Sauce. 3 cups concorde grape jelly. 1/2 cup Sriracha hot chili sauce. 2 rounded tablespoons creany peanut butter. 1/2 teaspoon fresh ground nutmeg.
was part of
Tailgating Recipe Touchdown Challenge
which ended Sep 13, 2011 12:00 PM.
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Make sure to use freshly ground beef or grind it yourself.
In a large mixing bowl, thoroughly combine beef chuck, cheese, shallots, eggs,
oregano, pepper and red pepper flake.
Form meat mixture into one inch meatballs.
Place meatballs on two 9 X 13 rimmed baking sheets.
Bake in oven for thirty minutes.
1Meanwhile, in a saucepan on low heat, combine BBQ sauce, jelly, sriracha sauce, peanut butter and nutmeg. Heat and stir until well blended. About five minutes.
1Place meatballs in a large foil grill pan. pour BBQ sauce over meatballs. Cover foil pan with aluminum foil.
Take to your tailgate party and warm over low heat on the grill.
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