Barbecue Meatballs Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 45 min.
MAKES:26 servings
TOTAL TIME: Prep: 25 min. Cook: 45 min.
MAKES: 26 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Barbecue Meatballs in Taste of Home Ground Beef Cookbook 1999, p19

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.

Reviews for Barbecue Meatballs

AVERAGE RATING
   (5)
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 (3)
4 Star
 (2)
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MY REVIEW
Reviewed Sep. 25, 2014

I used half 'n half along with 1-1/2 lbs. ground venison and 1/2 lb. ground pork in place of the beef. Tender and nicely flavored. Thank you!

MY REVIEW
Reviewed Jan. 26, 2013

Perfect. I doubled the sauce recipe so I had extra. I used 1/2 and 1/2 instead of evaporated milk. I also used Italian breadcrumbs.

MY REVIEW
Reviewed Jun. 5, 2012

Tasty. I will make these again.

MY REVIEW
Reviewed Mar. 25, 2012

Great recipe ... can be used with homemade or bought meatballs. Quick and easy ... and VERY DELICIOUS

MY REVIEW
Reviewed Aug. 23, 2009

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.

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