A recipe from Tabasco's brand-new restaurant 1868.
2 Tbsp. vegetable oil 24-36 frozen, prepared mini meatballs 1 cup prepared barbecue sauce 1 cup watermelon puree* (see note below) Heat the oil in a large heavy sauté pan over medium-high heat or electric skillet set on 325 degrees. Sauté the mini meatballs until browned and hot. Reduce heat to low. Mix together the barbecue sauce and watermelon puree. Pour over the meatballs and simmer for a few minutes. Serve hot. Serves 6-8. *To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.