Preheat oven to 350°F. Spray cupcake tins (I made mini cupcakes) with cooking spray.
In a large bowl, mix together:
- 1 lb of lean ground beef
- 1 lb of ground pork
- 1 small onion (grated or diced)
- 1 tsp of salt, 1 tsp garlic
- ½ tsp black pepper
- 2 tbsp parsley
- a few splashes of worcestershire sauce
- 1 cup bread crumbs
- ¼ cup milk
- 2 eggs (lightly beaten)
Roll meatballs (about an 1 1/2 inch) and gently press into cupcake wells. Brush or spread a small dollop of barbeque sauce on top and then bake in oven for about 30 minutes.
Pipe mash potatoes (I used instant… the consistency was very similar to actual frosting) onto meatball cups. Sprinkle some parsley or sea salt on top (though I would wait until they were cool for the salt.)
Serve warm or cool (I, of course, prefer warm!)