Sweet Baked Barbecue Meatballs Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix ground beef, cracker crumbs, chopped onion, milk, eggs, and salt in a large bowl. Roll out 20 meatballs and arrange on a baking sheet with a rim. Whisk together the ketchup, water, brown sugar, and nutmeg in a bowl. Pour mixture over meatballs.
• Bake in the preheated oven until the meatballs are no longer pink in the center, about 45 minutes.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble pork over mixture and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 160°. Drain on paper towels. Transfer to an ungreased 2-qt. baking dish., Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved. Pour over meatballs. Bake, uncovered, at 375° for 10-15 minutes longer or until heated through.

Steps:

• Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
• Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
• While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms, pepper and onion; cook and stir until tender, 7-9 minutes., Stir in meatballs, barbecue sauce, preserves, pineapple, water, mustard and allspice. Reduce heat to medium; cook and stir 6-8 minutes or until meatballs are heated through. Serve with rice. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring and adding a little water if necessary. Serve as directed.

Steps:

• Mix all ingredients together except the ingredients for your barbecue sauce. Form the hamburger mixture into small balls about the size of golf balls. Place in a 9x13 pan.
• Prepare barbecue sauce and pour sauce over meatballs.
• Bake at 350°F for 1 hour.

Steps:

• Make the meatballs: Preheat the oven to 500 degrees F. Grease 13-by-9-inch baking dish or mini muffin pan with cooking spray.
• In a small bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes.
• In a large bowl, combine the ground meat, garlic, onion, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper and the breadcrumb mixture, mixing with your hands just until combined. Using your hands, break off 2 or 3 tablespoons of the meat mixture at a time and roll it into a ball. Arrange the meatballs in a single layer in the prepared baking dish.
• Bake the meatballs for 12 to 15 minutes or until they are cooked through. While the meatballs are baking, make the sauce.
• Make the sauce: Add the olive oil to a medium saucepan set over medium-low heat. Once the oil it hot, add the garlic and cook, stirring, until golden brown.
• Meanwhile, add the cornstarch and 1 tablespoon water to a small bowl and whisk to combine.
• Whisk the pineapple juice, ketchup, brown sugar, soy sauce and cornstarch mixture into the saucepan. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
• Transfer the cooked meatballs to a large bowl, then add the diced pineapple. Add the prepared sauce and toss to combine. Serve immediately.