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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
With Johnsonville Italian Sausage.
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 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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