Barbecued Meatballs Recipes

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with a slotted spoon and keep warm; drain. , In the same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer, uncovered, for 30 minutes or until sauce is absorbed.

Steps:

• In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.
• Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

Steps:

• Preheat oven to 350 degrees.
• Thoroughly combine beef, milk, oats, crackers, eggs, 1/2 cup onion, 1/2 teaspoons garlic powder, salt, pepper and chili powder for meatballs.
• Form meat mixture into 1-inch balls and place in a 13 x 9-inch baking pan. I usually only place 40 meatballs in the pan and freeze the other half of the mixture for a meatloaf. If you want to make the full recipe, use an additional 13 x 9-inch baking pan.
• Combine catsup, brown sugar, liquid smoke, 1/2 teaspoons garlic powder and 1/4 cup chopped onion. Stir mixture until brown sugar dissolves (will still be a bit grainy).
• Pour sauce mixture over meatballs.
• Bake at 350 degrees for one hour.

Steps:

• In a bowl, combine the first eight ingredients.
• Crumble beef over mixture and mix well.
• Shape into 1" balls.
• Place in a greased 13" X 9" X 2" baking dish.
• Bake, uncovered, at 350 for 18 - 20 minutes or until meat is no longer pink.
• Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil.
• Reduce heat and simmer for 2 minutes, stirring frequently.
• Pour over meatballs.
• Bake 10 - 12 minutes longer.

Steps:

• In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, brown meatballs in oil on all sides. , Remove meatballs and drain. In the same skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Return meatballs to pan; heat through.

Steps:

• Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
• Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
• Bake until golden and cooked through, about 15 minutes. Serve warm.