Recipes

Plank-Grilled Hickory BBQ Plant-Based Meatballs

:15 min

:1 hr 45 min

Serves 6 to 8

2 cedar grilling planks

2 pkgs (340g each) plant-based ground protein

6 cloves garlic, minced

1/2 cup finely chopped sweet onion

1/2 cup finely chopped parsley

1/2 cup crushed Longo’s Barbecue Potato Chips or Panko Breadcrumbs

1 1/4 cups Longo’s Hickory Smoke Barbecue Sauce, divided

1/2 tsp each salt and pepper Pinch Longo’s Cayenne

1/4 cup Longo’s Honey

•Soak planks in cold water for 1 hour.
•In large bowl, combine ground protein, garlic, onion, parsley, chips and 1/4 cup of the barbecue sauce. Add salt, pepper and cayenne; gently mix with your hands and divide into 20 equal-size portions and roll into meatballs.
•Remove planks from water and place meatballs on planks and refrigerate for 1 hour for flavours to blend.
•Stir together remaining 1 cup barbecue sauce and honey in bowl; set aside.
•Heat grill to medium, about 350°F. Place planks of meatballs onto grill and close lid. Grill for about 30 minutes, basting every 10 minutes with sauce, until thermometer reaches internal temperature of 160°F. Serve immediately.

Per serving (1/8th recipe): 320 calories