Lavender Barbeque Sauce Meatballs

Lavender Barbeque Sauce Meatballs

These Lavender Barbeque Sauce Meatballs are luscious, subtly sweet, smoky, herbaceous, and utterly delicious. You can easily enjoy them as a main course or cocktail meatballs.

Lavender Barbeque Sauce Meatballs

Hello everyone! Happy Monday! I hope you enjoyed your weekend, and now you are ready for new week.

Can you believe it’s almost mid of September? Can you also believe, it’s less than 10 days until the official start of fall? Believe it or not, but I started thinking about Christmas recipes for this blog. Just righting down some ideas in my phone’s notes. Since I usually make and photograph first Christmas ideas in November, I need to be ready!

As the summer is gradually wrapping up, I am moving on more comfort food, too. You won’t see any apple and pumpkin recipes until summer is officially over, though.

These Lavender Barbeque Sauce Meatballs totally fits the bill! They make a perfect transition between summer and fall.

Lavender and Savoury Recipes

If you confused with the combination of lavender and meatballs, please do not! In fact, lavender isn’t only for sweet recipes. It perfectly pairs with savoury ingredients. The list is almost endless. Lamb, chicken, ham, potatoes, tomatoes, beans are to name a few.

Lavender beautifully pairs with other herbs, particularly rosemary, thyme, mint, oregano, and even chives. That’s why it’s also a common ingredient in herb blends such as Herbs de Provence. When you use lavender, on its own or in blend, in savoury dishes, there’s no a noticeable lavender aroma, like in desserts. It gives herbal notes, and you will barely recognize lavender.

Lavender Barbeque Sauce Meatballs

For this recipe, I added dried lavender buds in both meatballs and the sauce. And they turned terrific! The mix of herbs, garlic, smoked paprika, and chipotle worked really nicely with lavender. I was lazy to make my own barbeque sauce, so I bought a jar or good-quality smoky and sweet sauce. Of course, you can choose whatever sauce you like or make it from scratch.

That’s a huge portion of meatballs. I often prefer to make a large batch to enjoy it for a few days. You can easily make it twice less.

I hope you like Lavender Barbeque Sauce Meatballs, and you will it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen. And if you like other meatball ideas, please also check these Cranberry Barbecue Meatballs.

Cheers!

Lavender Barbeque Sauce Meatballs
Lavender Barbeque Sauce Meatballs

Lavender Barbeque Sauce Meatballs

Recipe by Ben | HavocinthekitchenCourse: Uncategorized
Servings

4o

meatballs
Prep time

10

minutes
Cooking time

40

minutes

These Lavender Barbeque Sauce Meatballs are luscious, subtly sweet, smoky, herbaceous, and utterly delicious. You can easily enjoy them as a main course or cocktail meatballs.

The recipe adapted from the book “The Art of Cooking with Lavender” by Nancy Baggett

Ingredients

  • Meatballs:
  • 2 lb. lean ground beef

  • 1/2 tbsp. dried lavender buds, finely minced

  • 1 tbsp. Herbs de Provence or Italian herbs

  • 1 tsp. smoked paprika

  • 1/4 tsp. chipotle powder

  • pinch of black pepper

  • 1/2 tbsp. onion and garlic powder (not salt), each

  • ~ 1/2 tbsp. salt

  • 1 large egg, lightly beaten with a fork

  • about 2 tbsp. instant polenta (cornmeal)

  • 2-3 tbsp. oil (for frying)

  • BBQ Sauce:
  • 1 jar (about 400 gr.) good quality BBQ Sauce (I recommend sweet and smoky)

  • 1/2 to 2/3 cup water

  • 1/4 tbsp. dried lavender buds, finely minced

Directions

  • In a small bowl combine the egg with herbs and spices, until combined.
  • Place the ground beef in a large bowl along with the polenta. Add the egg mixture and mix with your hands or wooden spoon until evenly blender. Do not overmix as the meatballs could turn dense – 30-40 seconds should be enough.
  • Shape the mixture into meatballs (~ 1 inch or as desired). Depending on the size, you should get about 40 meatballs.
  • Heat the oil in a pan cook the meatballs over high medium heat, in few batches, moving them, until nicely seared from all sides, for about 5 minutes per batch. Remove and transfer to a plate and cook with the remaining.
  • For the BBQ sauce, in a large pot combine the BBQ sauce, lavender, and water. Cook over medium heat, 2-3 minutes, to combine. Then add the seared meatballs, cover, and summer, occasionally mixing delicately, for about 15 minutes.
  • Serve with potatoes, mash potatoes, or vegetables as the main course or as an appetizer. Enjoy!

25 thoughts on “Lavender Barbeque Sauce Meatballs

  1. Valentina says:

    So creative and delicious sounding – and beautiful, as usual. So unique to have lavender in meatballs — but even more intriguing to me is the polenta. I’ve never thought to have that in a meatball mix. We have two gluten-free eaters in my house and this is a great ingredient to use instead of breadcrumbs. I’ll be trying this recipe. Thanks! :-) ~Valentina

  2. David @ Spiced says:

    I haven’t come across too many savory recipes using lavender, but I do get where you are going here, Ben. After all, meatballs with grape jelly are a thing – so it’s not that far as a jump to go to lavender. This looks like delicious comfort food for these early fall days!
    David @ Spiced recently posted…Anadama BreadMy Profile

  3. Marissa says:

    You are so clever about adding a floral aspect in such delightfully unexpected ways, Ben! These meatballs look absolutely drool worthy. They’d be wonderful meal, but also great as a party appetizer!

  4. Laura says:

    Ben, I’m envious of your confident use of herbs in ways many of us never even consider, like lavendar in meatballs. These look and sound so delicious, I’m tempted to run out and harvest from my lavendar plants!

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