Barbecued Meatballs
From Taste of Home's Quick Cooking Annual 2001, pg 18
This recipe came from my home ec teacher in high school. I enjoy making it because you can throw it in the oven and still have time to do other things.—Yvonne Nave, Lyons, Kansas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 48
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 1/2 pounds ground beef
- 1 teaspoon chili powder
- 1/2 cup onion finely chopped
- sauce:
- 3/4 cup brown sugar packed
- 1 cup ketchup
- 1 egg slightly beaten
- 1/4 cup onion chopped
- 5 ounces evaporated milk
- 1 cup quick cooking oats
- 1/2 teaspoon liquid smoke optional
- Carbohydrate 20.9775057561164 g
- Cholesterol 18.386071171875 mg
- Fat 3.98266648911474 g
- Fiber 2.3442335695486 g
- Protein 4.18004481790498 g
- Saturated Fat 1.47542966168791 g
- Serving Size 1 1 Serving (158g)
- Sodium 75.3441248933801 mg
- Sugar 18.6332721865678 g
- Trans Fat 0.993611017913257 g
- Calories 132 calories
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain. 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.
