Tangy BBQ Meatballs Recipe

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Orange juice lends wonderful tang to these tender tasty meatballs. They're one of my most popular appetizers, and I can make them ahead, the pop in the oven an hour before serving. A do-ahead delight during this busy season!

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Tangy BBQ Meatballs Recipe

Prep: 15 min. Bake: 1 hour 20 min.

Yield: 18 Servings

15 80 95

Ingredients

1 egg white, lightly beaten
3/4 cup graham cracker crumbs (about 12 squares)
3 tablespoons milk
2 teaspoons prepared mustard
1/4 teaspoon salt
3/4 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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3/4 pound ground turkey
SAUCE:
1 cup barbecue sauce
1 can (6 ounces) frozen orange juice concentrate, thawed
1/4 cup water

Directions

In a large bowl, combine the egg white, cracker crumbs, milk, mustard and salt. Crumble beef and turkey over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 20 minutes or until beat is no longer pink; drain.
Transfer meatballs to a greased 2-qt. baking dish. Combine sauce ingredients; pour over meatballs. Cover and bake at 350° for 1 hour. Yield: 3 dozen.

Nutritional Facts 1 serving (2 each) equals 109 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 210 mg sodium, 8 g carbohydrate, trace fiber, 8 g protein.

Originally published as Zesty Meatballs in Country Woman Christmas Annual 2005, p25