Barbecued Meatballs
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
80 meatballs
- Serves:
- 20
ingredients
- 3 lbs ground beef
- 1 (12 ounce) can evaporated milk
- 1 cup rolled oats
- 1 cup saltine crackers, crushed
- 2 eggs
- 3⁄4 cup onion, chopped
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 teaspoons chili powder
- 2 cups catsup
- 1 cup brown sugar
- 1⁄2 teaspoon liquid smoke
directions
- 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.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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