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I came across this recipe while living abroad many years ago. These meatballs are as finger-licking good as barbecued ribs but easier to eat.—Dane Harvill, Mosca, Colorado
Nutritional Facts 1 serving (3 each) equals 110 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 339 mg sodium, 10 g carbohydrate, trace fiber, 8 g protein.
Originally published as Barbecue Meatballs in Taste of Home Ground Beef Cookbook , p19
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Reviewed on Jan. 26, 2013 by seattlerains
Perfect. I doubled the sauce recipe so I had extra. I used 1/2 and 1/2 instead of evaporated milk. I also used Italian breadcrumbs.
Reviewed on Jun. 05, 2012 by PaullyWally
Tasty. I will make these again.
Reviewed on Mar. 25, 2012 by roesch
Great recipe ... can be used with homemade or bought meatballs. Quick and easy ... and VERY DELICIOUS
Reviewed on Aug. 23, 2009 by MissM_Home
Barbecue Meatballs Taste of Home Ground Beef Cookbook Try a FREE ISSUE of Taste of Home! I came across this recipe while living abroad many years ago. These meatballs are as finger-licking good as barbecued ribs but easier to eat.—Dane Harvill, Mosca, Colorado SERVINGS: 26 CATEGORY: Appetizer METHOD: TIME: Prep: 25 min. Cook: 45 min. Ingredients: 2 eggs 1/2 cup evaporated milk 1 cup dry bread crumbs 1 small onion, chopped 1 teaspoon salt 1/2 teaspoon pepper 2 pounds ground beef SAUCE: 1-1/2 cups water 2/3 cup packed brown sugar 1/4 cup chili sauce 3 tablespoons cider vinegar 3 tablespoons soy sauce 2 tablespoons ketchup 1-1/2 teaspoons ground ginger 1/4 teaspoon salt 1/8 teaspoon pepper Dash Worcestershire sauce Directions: 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. Yield: 6-1/2 dozen.
Taste of Home Ground Beef Cookbook Try a FREE ISSUE of Taste of Home!
I came across this recipe while living abroad many years ago. These meatballs are as finger-licking good as barbecued ribs but easier to eat.—Dane Harvill, Mosca, Colorado
SERVINGS: 26
CATEGORY: Appetizer
METHOD:
TIME: Prep: 25 min. Cook: 45 min.
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. Yield: 6-1/2 dozen.
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