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/ck/ - Food & Cooking

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18778642 No.18778642 [Reply] [Original]

How do I approach the platonic ideal of glazed meatballs?
I've made regular meatballs fine but I want them coated with a sticky, tangy, spicy sauce that stays on.

>> No.18778645

bbq sauce

>> No.18778647

>>18778642
Ive got some sticky, spicy meatballs that you can glaze, platonically of course

>> No.18778654

>>18778645
How do I make a bbq sauce that does not have ketchup in it at all? And how do I get it to stick to the meatballs?
Usually I would just bake or occasionally fry meatballs but I don't want them totally overcooked because they are soaking in galze for too long.

>> No.18778659

>>18778654
just buy some spicy bbq sauce and tell yourself they didn't use ketchup to make it..and use a slow cooker

>> No.18778663

>>18778654
>>18778659
crock pot it what i mean

>> No.18778664

>>18778654
Baste them with sauce and broil them. Major grain of salt I've never made glazed meatballs before but I've glazed other things like salmon

>> No.18778669
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18778669

>>18778642
Look at lionshead meatball recipes maybe. They are chinese meatball so you may just need the technique and adapt it to western flavors.

>> No.18778671
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18778671

>> No.18778676
File: 218 KB, 2103x1181, Untitled11111111111111111111.jpg [View same] [iqdb] [saucenao] [google]
18778676

>>18778671
it's a tetrahedron

>> No.18778830

>>18778642
You get a bag of small frozen meatballs, and a bottle of barbecue sauce. Put them both in a crock pot for a few hours, and stir them every once in a while so they don't get too stuck to the bottom. Voila.

>> No.18778966

>>18778642
Will probably get shit on, but unironically add a bit of matzo to your sauce to make it glazier and stickier.