These meatballs are a classic mix that starts with beef and pork. Pan-fried, they take on a crispy crust while the inside remains juicy and tender. What remains in the pan after the meatballs have cooked is the basis for a sauce that stars sweet brown sugar and our Original sauce. A topping of fresh, chopped chives sets off the caramelized glaze.
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Mix all of the meatball ingredients together. Use the mixture to form golf-ball sized meatballs.
Heat a large frying pan with a swirl of cooking oil. Gently, one by one, add in the meatballs. After the meatballs cook for about 4 minutes, turn them and cook an additional 4 minutes.
Once the meatballs are browned, they should be a little less delicate. Making sure none are stuck to the bottom, start tossing them in the pan to encourage even cooking. Remove the meatballs to a platter or large bowl. Drain most of the fat, leaving a few tablespoons worth in the pan.
Add 2 Tbsp. of water to deglaze the pan, scraping up any browned bits. Add the brown sugar, adding more water as needed. The mixture should start to bubble and look dark, like caramel.
Remove from heat and mix in Head Country Bar-B-Q Sauce. Stir well. Serve and top with the chives. Enjoy!