Ingredients

• ½ cup Parmesan cheese, grated
• ½ cup long grain wild rice
• 1 cup 12-grain cereal
• 1 cup skim milk
• 1 red pepper
• 1 sweet potato
• 1 onion
• 1 cup mushrooms
• ½ cup prepared pesto
• 1½ cups broccoli
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1½ pounds ground round
• 1 pound sausage
Barbecue Sauce
• 1 tablespoon white vinegar
• 1 cup ketchup
• 1/4 cup brown sugar, packed
• 2 tablespoons honey
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes

Instructions

1. Line a large baking sheet with parchment paper.
2. Preheat oven to 400°.
3. Put Parmesan cheese, wild rice, and 12-grain cereal in the food processor and pulse several times to mince. Dump into a large mixing bowl.
4. Pour milk over ingredients. Stir.
5. Cut red pepper into chunks. Put in food processor.
6. Peel sweet potato and onion then cut into small chunks. Put sweet potato and onion chunks, onion, and mushrooms in food processor.
7. Pulse all ingredients together until minced. Add to the mixing bowl.
8. Put pesto and broccoli in food processor. Pulse to mince. Add to the mixing bowl.
9. Add salt, black pepper, and cayenne pepper in mixing bowl.
10. Mix together with a large spoon.
11. Add ground round and sausage.
12. Mix thoroughly with your hands.
13. Shape into meatballs 3 inches across and 1 inch high. Place on baking sheet just touching each other.
14. Bake for 1 hour.
15. Remove from oven and turn meatballs over.
16. Bake for 5 more minutes.
17. Remove from oven.
18. Serve with barbecue sauce spooned over the top of individual meatballs.
Barbecue Sauce
19. In a large sauce pan, combine vinegar, ketchup, brown sugar, honey, red pepper flakes, and black pepper.
20. Over medium-low heat, simmer for 5 minutes.
21. Remove from heat.
22. Serve by spooning barbecue sauce over individual meatballs.