Take your party up a notch with this meatball recipe that can be made spicy with Texas Sizzle, sweet with KC Sweet Jazz, or keep it simple with Original Cox Bros. BBQ sauce.
- 2 lbs Booth Creek Wagyu Ground Beef
- 2 Cox Bros. BBQ sauce (choose your favorite)
- 1/3 cup Booth Creek Wagyu Honey
- 2 tbsp Booth Creek Wagyu Tallow (in a pinch, butter will work)
- 1 cup italian breadcrumbs
- 1 egg
- 1 tbsp fresh garlic, minced
- 1 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1⁄2 tbsp basil
- 1⁄2 tbsp salt
- 1⁄2 tbsp pepper
In a large mixing bowl mix together ground beef, egg, bread crumbs, salt and pepper (can also substitute Booth Creek Wagyu Steak Seasoning). Weigh out 1.5 oz meatballs and set on a baking sheet placed in the freezer for at least 30 minutes to harden the meatballs.
Heat 1 tablespoon tallow in a large skillet over medium-high heat. Add half the meatballs making sure not to overcrowd the skillet. Brown on all sides, remove from the pan and set aside. Repeat the step with the rest of the meat balls.
Add the BBQ sauce, honey, garlic, cayenne pepper, smoked paprika, and basil to the crock pot. Stir well to combine the ingredients. Add in the meatballs, tossing to coat in the sauce.
Cover and cook on high for 2 hours, or until fully cooked. Stir before plating. Serve and enjoy!