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Barbecued Meatballs

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

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

Printed from tasteofhome.com Aug 29, 2008

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Barbecued Meatballs cont.

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.