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Barbecued Meatballs

Coated in a thick and tasty barbecue sauce, these tender meatballs taste like mini meat laves with a little zip. I usually freeze them in small baking dishes that I cover tightly with foil. They can be reheated in the microwave or oven.—Margery Bryan, Moses Lake, Washington

8 ServingsPrep: 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, lightly 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. 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

2 of 2

Barbecued Meatballs (continued)

Directions (continued)

freezer 30 minutes before baking. Bake, uncovered, at 350° for
20-25 minutes or until heated through. Yield: 8 servings.

Nutrition Facts: 3 meatballs (prepared with fat-free evaporated milk) equals 282 calories, 7 g fat (3 g saturated fat), 71 mg cholesterol, 824 mg sodium, 38 g carbohydrate, 2 g fiber, 18 g protein.