Smoky Game Day Meatballs

Pre's 100% Grass-Fed & Finished 85% Lean Ground Beef gives these Smoky Game Day Meatballs deep, savory flavor, while ground corn chips and a smoky barbecue-mayo sauce add surprising texture and a sticky, glossy coating. A quick broil caramelizes the surface for a finish that looks impressive with minimal effort. Prep them up to two days ahead, then reheat and serve, leaving more time for guests on game days and at parties. Total time includes a 30-minute chill that helps the meatballs hold together.

Total Time: 1 hour 30 minutes

Servings: 10

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Smoky Game Day Meatballs Ingredients

Meatballs:

• 2 16-ounce packages Pre 85% Lean Ground Beef, blotted dry with a paper towel

• 2 cups corn chips, such as Fritos

• 1 medium onion, diced

• 4 cloves of garlic, chopped

• 4 eggs

• ½ cup parmesan cheese, grated

• 1 cup heavy cream

• ½ teaspoon kosher salt

• 2 tablespoons smoky seasoning blend, such as The Spice House Steakhouse Smoke Seasoning

• ¼ cup scallions, trimmed and chopped, for garnish

Smoky Sauce:

• 2 cups smoky barbecue sauce

• 2 tablespoons brown sugar

• ½ cup mayonnaise

• 2 tablespoons smoky seasoning blend, such as The Spice House Steakhouse Smoke Seasoning

Instructions:

1. Preheat oven to 425º F.

2. Add corn chips to a food processor and pulse until they reach the consistency of breadcrumbs, then transfer to a bowl and set aside.

3. Add onion and garlic to food processor and pulse until pulpy.

4. In a large bowl, combine ground beef, onion and garlic mixture, eggs, parmesan, heavy cream, salt, and smoky seasoning blend.

5. Mix with hands until just combined. (Why: gentle mixing keeps the fat from breaking down, so meatballs stay tender.)

6. Add corn chip breadcrumbs and mix until just incorporated.

7. In a small bowl, combine barbecue sauce, brown sugar, mayonnaise, and smoky seasoning blend and mix until smooth.

8. Add ¼ cup of smoky sauce to meatball mixture and mix until just combined, reserving remaining sauce.

9. Refrigerate meatball mixture for at least 30 minutes and up to 1 hour. (Why: chilling lets the binder set so meatballs hold together during cooking.)

10. Line a baking sheet with parchment paper.

11. Scoop about 1½ heaping tablespoons of mixture per meatball, roll into 1½-inch balls, and place on prepared baking sheet.

12. Bake 15 to 20 minutes, until meatballs reach an internal temperature of 160º F.

13. Using tongs, transfer meatballs to an ovenproof baking dish and gently toss with 1 cup of reserved smoky sauce until evenly coated.

14. Return Smoky Game Day Meatballs to oven and bake 5 minutes more.

15. Set oven to high broil and broil 1 minute.

16. Remove from oven and let cool at least 10 minutes.

17. Sprinkle with scallions just before serving and serve hot or at room temperature with remaining sauce on the side for dipping.

Notes:

Smoky Game Day Meatballs can be made up to two days ahead and refrigerated in an airtight container. Reheat gently in a 300º F oven for 10 to 15 minutes.

Leftovers keep refrigerated for 3 to 4 days or frozen for up to 2 months.