Servings:<\/strong> 6<\/p>\nIngredients:<\/h1>\nFor the BBQ Meatballs<\/h2>\n
2 lbs ground beef (80\/20)<\/p>\n
\u00bd lb ground pork (optional, for extra juiciness)<\/p>\n
1 cup Italian breadcrumbs<\/p>\n
2 large eggs<\/p>\n
\u00bd cup whole milk<\/p>\n
1 small onion, finely grated<\/p>\n
4 garlic cloves, minced<\/p>\n
2 tablespoons Worcestershire sauce<\/p>\n
1 teaspoon smoked paprika<\/p>\n
1 teaspoon garlic powder<\/p>\n
1 teaspoon onion powder<\/p>\n
1 teaspoon Cajun seasoning<\/p>\n
1 teaspoon kosher salt<\/p>\n
\u00bd teaspoon black pepper<\/p>\n
2 tablespoons chopped parsley<\/p>\n
2 tablespoons olive oil<\/p>\n
Homemade Southern BBQ Sauce<\/h2>\n
1 cup ketchup<\/p>\n
\u00bd cup brown sugar<\/p>\n
\u00bc cup honey<\/p>\n
2 tablespoons apple cider vinegar<\/p>\n
1 tablespoon Worcestershire sauce<\/p>\n
1 tablespoon Dijon mustard<\/p>\n
1 teaspoon smoked paprika<\/p>\n
\u00bd teaspoon garlic powder<\/p>\n
\u00bc teaspoon cayenne pepper (optional)<\/p>\n
\u00bd cup beef broth<\/p>\n
Southern Baked Mac & Cheese<\/h2>\n
12 oz elbow macaroni<\/p>\n
4 tablespoons butter<\/p>\n
3 tablespoons all-purpose flour<\/p>\n
3 cups whole milk<\/p>\n
1 cup heavy cream<\/p>\n
2 cups sharp cheddar cheese<\/p>\n
1 cup Colby Jack cheese<\/p>\n
\u00bd cup mozzarella cheese<\/p>\n
\u00bd teaspoon smoked paprika<\/p>\n
Salt and black pepper to taste<\/p>\n
Candied Yams<\/h2>\n
3 large sweet potatoes, peeled and cubed<\/p>\n
\u00bd cup butter<\/p>\n
\u00bd cup brown sugar<\/p>\n
\u00bc cup maple syrup<\/p>\n
1 teaspoon cinnamon<\/p>\n
\u00bc teaspoon nutmeg<\/p>\n
\u00bd teaspoon vanilla extract<\/p>\n
Pinch of salt<\/p>\n
Instructions:<\/h1>\nStep 1: Make the Meatballs<\/h2>\n
In a large bowl combine:<\/p>\n
Ground beef<\/p>\n
Ground pork<\/p>\n
Breadcrumbs<\/p>\n
Eggs<\/p>\n
Milk<\/p>\n
Onion<\/p>\n
Garlic<\/p>\n
Worcestershire sauce<\/p>\n
Smoked paprika<\/p>\n
Garlic powder<\/p>\n
Onion powder<\/p>\n
Cajun seasoning<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
Parsley<\/p>\n
Mix gently until just combined.<\/p>\n
Roll into golf ball-sized meatballs.<\/p>\n
Step 2: Brown the Meatballs<\/h2>\n
Heat olive oil in a large skillet.<\/p>\n
Brown the meatballs on all sides for about 8\u201310 minutes.<\/p>\n
Remove and set aside.<\/p>\n
Step 3: Make the BBQ Sauce<\/h2>\n
In the same skillet combine:<\/p>\n
Ketchup<\/p>\n
Brown sugar<\/p>\n
Honey<\/p>\n
Apple cider vinegar<\/p>\n
Worcestershire sauce<\/p>\n
Dijon mustard<\/p>\n
Smoked paprika<\/p>\n
Garlic powder<\/p>\n
Cayenne<\/p>\n
Beef broth<\/p>\n
Simmer for 5 minutes.<\/p>\n
Return the meatballs to the skillet.<\/p>\n
Cover and simmer over low heat for 25\u201330 minutes until tender and coated in the thick BBQ glaze.<\/p>\n
Step 4: Prepare the Mac & Cheese<\/h2>\n
Cook macaroni until al dente.<\/p>\n
In a saucepan:<\/p>\n
Melt butter.<\/p>\n
Whisk in flour.<\/p>\n
Gradually whisk in milk and heavy cream.<\/p>\n
Add smoked paprika.<\/p>\n
Stir in all cheeses until smooth.<\/p>\n
Mix with cooked macaroni.<\/p>\n
Transfer to a baking dish.<\/p>\n
Bake at 375\u00b0F (190\u00b0C)<\/strong> for 20\u201325 minutes<\/strong> until golden and bubbly.<\/p>\nStep 5: Cook the Candied Yams<\/h2>\n
In a large skillet melt butter.<\/p>\n
Add:<\/p>\n
Brown sugar<\/p>\n
Maple syrup<\/p>\n
Cinnamon<\/p>\n
Nutmeg<\/p>\n
Vanilla<\/p>\n
Salt<\/p>\n
Stir until smooth.<\/p>\n
Add sweet potatoes.<\/p>\n
Cover and cook for 25\u201330 minutes until fork-tender.<\/p>\n
Remove the lid and simmer until the glaze thickens.<\/p>\n
Step 6: Assemble the Plate<\/h2>\n
Fill each plate with:<\/p>\n
A generous serving of BBQ meatballs<\/p>\n
Creamy baked macaroni and cheese<\/p>\n
Candied yams<\/p>\n
Spoon extra BBQ glaze over the meatballs before serving.<\/p>\n
Tips<\/h1>\n
Mix the meat gently to keep the meatballs tender.<\/p>\n
Browning the meatballs first locks in flavor.<\/p>\n
Freshly grated cheese makes the creamiest mac and cheese.<\/p>\n
The meatballs taste even better after sitting in the sauce for a few hours.<\/p>\n
Storage<\/h1>\n
Refrigerator:<\/strong> Store in an airtight container for up to 4 days.<\/p>\nFreezer:<\/strong> Meatballs and BBQ sauce freeze well for up to 3 months.<\/p>\nReheat:<\/strong> Warm gently on the stovetop or in the microwave with a splash of beef broth or water.<\/p>\nServing Suggestions<\/h1>\n
Serve with:<\/p>\n
Southern cornbread<\/p>\n
Collard greens<\/p>\n
Green beans<\/p>\n
Buttered corn<\/p>\n
Sweet tea<\/p>\n
Banana pudding or peach cobbler<\/p>\n
Final Thoughts<\/h1>\n
This Homemade Southern BBQ Meatball Plate<\/strong> is the ultimate comfort food combination. Tender homemade meatballs coated in a rich, sticky BBQ glaze paired with creamy baked macaroni and cheese and sweet candied yams create a hearty, satisfying meal that’s perfect for weeknight dinners, Sunday suppers, or meal prepping for the week.<\/p>\n","protected":false},"excerpt":{"rendered":"Juicy homemade beef meatballs slow-simmered in a rich, sweet and smoky Southern BBQ glaze, served with creamy baked macaroni and cheese and buttery cinnamon candied yams. This comforting soul food plate is packed with bold flavors and is perfect for family dinners, meal prep, or Sunday supper. Why You’ll Love This Recipe Tender, juicy homemade […]<\/p>\n","protected":false},"author":1,"featured_media":6013,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-6011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-soul-food"],"yoast_head":"\n
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