Name: BBQ Meatballs and Sesame Coleslaw
Total time: 40 min
Yield: Serves 2–4
Cuisine: United States
Ingredients: 1½ pounds ground beef; 1 teaspoon salt; ½ teaspoon chili powder; ½ teaspoon hot sauce; 1 tablespoon Dijon mustard; ½ teaspoon salt; 1 tablespoon coconut aminos; 1 tablespoon maple syrup (omit for Whole30); 2 tablespoons cider vinegar; ½ cup unsweetened apple sauce; ¼ teaspoon baking soda; 1 cup tomato sauce; 2 tablespoons warm water; ½ teaspoon cream of tartar; ½ teaspoon ground cumin; ¼ teaspoon onion powder; ½ teaspoon ground black pepper; ½ teaspoon paprika; 4 scallions; 2 tablespoons light-tasting olive or avocado oil; 1 tablespoon toasted sesame oil; pinch celery seeds; 1 tablespoon coconut sugar (omit for Whole30); ¼ cup white vinegar; ¼ cup unseasoned rice vinegar; ½ medium head green cabbage; 2 tablespoons sesame seeds; ⅛ teaspoon ground allspice; ⅛ teaspoon ground cloves; ⅛ teaspoon ground cinnamon

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
40 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

When I lived in Austin, Texas, eating BBQ was a weekly event. There were in-town joints for quick fixes, but my favorite was The Salt Lick BBQ out in the Hill Country. The meat is slow-smoked and literally falls apart when poked with a fork. But beyond the meat, I fell in love with their sesame coleslaw. The founder’s wife is Hawaiian, and he combined her food traditions with his to make The Salt Lick a special place.