2 lbs ground Ontario veal
2 slices white bread
¼ cup milk
¾ cup onion, finely diced
6 cloves garlic, minced
1 tbsp Dijon mustard
2 tbsp barbecue seasoning
To taste salt and pepper
2 large onions, quartered
2 tbsp vegetable oil, divided
4 cloves garlic, minced
1 tbsp brown sugar
¼ cup craft beer, your favourite
1 cup barbecue sauce, your favourite
Place the veal in a large bowl.
Soak the bread in the milk and break up. Add to the bowl.
Add the diced onion, garlic, Dijon, barbecue seasoning, and salt and pepper to the bowl and mix well with gloved hands. Form into 16 equally sized balls and chill in the refrigerator for about an hour up to 24 hours.
Heat the grill to medium high heat (375-450℉). Set the onion quarters on the grill to lightly char. Cool and slice.
Bring grill up to 450-500℉. In a heavy cast iron pan, add 1 tbsp of the oil and sear the meatballs over the high heat to brown quickly on all sides. Remove from the pan and set aside.
Reduce heat to medium high. Add the sliced, lightly charred onions to the pan with the rest of the oil. Sauté until the onions begin to be translucent and a bit browned at the edges. Add in the garlic and continue cooking for 1 to 2 minutes.
Add brown sugar, craft beer and the barbecue sauce and bring to a boil. Add the meatballs. Reduce heat to medium to medium low 300℉ and simmer for 15 minutes until fully cooked and tender Look for an internal temperature of 160℉.
Source: Ted Reader BBQ