@aronemerson4: 🍯🥩 Sticky Honey BBQ Meatballs with Creamy Mac & Cheese Juicy, tender beef meatballs coated in a sticky honey barbecue glaze, served over the creamiest homemade cheddar mac and cheese! This cozy comfort-food dinner brings together sweet, smoky BBQ flavor, rich melted cheese, and perfectly seasoned meatballs. Every forkful is loaded with flavor! INGREDIENTS For the Beef Meatballs: * 1½ lbs ground beef (80/20) * ½ cup plain breadcrumbs * 1 large egg * ¼ cup whole milk * ½ small yellow onion, finely grated * 2 garlic cloves, minced * 1 tsp smoked paprika * 1 tsp garlic powder * 1 tsp Worcestershire sauce * ¾ tsp salt * ½ tsp black pepper * 1 tbsp olive oil For the Honey BBQ Glaze: * ¾ cup smoky barbecue sauce * 3 tbsp honey * 1 tbsp brown sugar * 1 tbsp apple cider vinegar * 1 tsp Worcestershire sauce * ½ tsp smoked paprika For the Creamy Mac & Cheese: * 12 oz elbow macaroni * 3 tbsp unsalted butter * 3 tbsp all-purpose flour * 2½ cups whole milk, warmed * ½ cup heavy cream * 2 cups freshly shredded sharp cheddar cheese * ½ cup shredded Monterey Jack cheese * ½ tsp garlic powder * ½ tsp mustard powder * Salt and black pepper to taste For Garnish: * Fresh chopped parsley * Thinly sliced green onions * Extra warm BBQ glaze INSTRUCTIONS 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, combine ground beef, breadcrumbs, egg, milk, grated onion, garlic, smoked paprika, garlic powder, Worcestershire sauce, salt, and black pepper. 3. Mix gently until just combined. Avoid overmixing so the meatballs stay tender. 4. Shape the mixture into approximately 18–20 evenly sized meatballs. 5. Arrange the meatballs on the prepared baking sheet and lightly brush with olive oil. 6. Bake for 18–22 minutes, or until browned and the centers reach 160°F (71°C). 7. While the meatballs bake, combine BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika in a saucepan. 8. Simmer over low heat for 4–5 minutes, stirring occasionally, until the sauce becomes glossy and slightly thickened. 9. Transfer the cooked meatballs to the saucepan and gently toss until completely coated in the sticky honey BBQ glaze. 10. Bring a large pot of salted water to a boil. 11. Cook the elbow macaroni until just al dente, following the package directions. Drain and set aside. 12. In a large saucepan, melt the butter over medium heat. 13. Whisk in the flour and cook for 1–2 minutes, stirring constantly. 14. Gradually pour in the warm milk while whisking until smooth. 15. Add the heavy cream and simmer gently for 3–4 minutes until slightly thickened. 16. Reduce the heat to low. Stir in the shredded cheddar and Monterey Jack cheese a handful at a time until melted and smooth. Do not boil. 17. Season with garlic powder, mustard powder, salt, and black pepper. 18. Fold the cooked macaroni into the cheese sauce until every piece is evenly coated. 19. Spoon generous portions of creamy mac and cheese into serving bowls. 20. Arrange 4–5 glazed BBQ meatballs over each portion. 21. Drizzle with a little extra warm honey BBQ sauce. 22. Finish with fresh parsley and sliced green onions. Serve immediately while the mac and cheese is creamy and the meatballs are warm and juicy! Prep Time: 20 minutes Cook Time: 30 minutes Servings: 4–5 #BBQMeatballs #MacAndCheese #ComfortFood #EasyDinnerRecipes #HomemadeDinner

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Saturday 10 October 2026 16:40:27 GMT