Barbecued Meatballs Recipe

Barbecued Meatballs Recipe

Nutrition Facts

  • One serving:
  • 3 meatballs (prepared with fat-free evaporated milk)
  • Calories:
  • 282
  • Fat:
  • 7 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 71 mg
  • Sodium:
  • 824 mg
  • Carbohydrate:
  • 38 g
  • Fiber:
  • 2 g
  • Protein:
  • 18 g


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Barbecued Meatballs

Cooking for 2

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Freezer

TIME: Prep: 25 min. Bake: 45 min. + freezing

Ingredients:

  • 3/4 cup quick-cooking oats
  • 1 can (5 ounces) evaporated milk
  • 1/3 cup chopped onion
  • 1 egg, beaten
  • 3/4 teaspoon salt
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1-1/4 pounds lean ground beef
  • SAUCE:
  • 1-1/2 cups ketchup
  • 2/3 cup packed brown sugar
  • 1/4 cup chopped onion
  • 1/4 teaspoon garlic powder
  • 2 drops Liquid Smoke, optional

Directions:

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place 1 in. apart in ungreased 13-in. x 9-in. x 2-in. baking dishes. Combine the sauce ingredients; pour over meatballs
    Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Cool. For each serving, place three meatballs with sauce in a small freezer container. Freeze for up to 3 months.
    To use frozen meatballs: Thaw in the refrigerator or remove from the freezer 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.

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