Susan's BBQ Meatballs in Ginger Tomato Sauce

 

In the Potluck Paradise Cafe
owner Susan Stewart serves these 
meatballs with rice and chipped wilted spinach. 

For the Tomato Ginger BBQ sauce 

 1 8-ounce can tomato paste 

1 12-ounce can Canada Dry Bold ginger ale or ginger beer

1/4 cup cider vinegar 

1/4 cup minced onion 

1/4 cup minced green pepper 

1/2 teaspoon grated fresh ginger root 

1 teaspoon cumin 

1/2 teaspoon celery seed 

1/2 teaspoon minced garlic 

1 teaspoon chili powder 

1/4 teaspoon salt – more or less to taste 

 Combine all ingredients and simmer until vegetables are cooked and sauce is reduced to a thickness you prefer. Stirring frequently especially near the end of the cooking time. Store leftover BBQ sauce in the refrigerator for up to a week. 

 BBQ Meatballs 

1 lightly beaten egg 

1 teaspoon dried basil 

 1/2 teaspoon ground thyme 

1/8 teaspoon allspice 

1/16 teaspoon ground cloves 

 1 pound 83% lean ground beef 

1 pound 93% lean ground beef 

3/4 cup finely grated carrot 

Combine the seasonings with the lightly beaten egg. Put the ground beef into a large mixing bowl. Add the carrots and egg mixture. Mix with a spoon or your hands until ingredients are fully incorporated.

Form into meatballs about the size of a golf ball. Place in a baking dish. Add about a quarter of an inch of water, beef broth, or ginger ale. 

Bake at 350 degrees F. until meatballs reach 160 degrees on a meat thermometer, about 45 minutes. 

Makes about 30 meatballs. 

 To serve top with the Ginger BBQ sauce and heat through. 

 Recipes from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella