Barbecue Meatballs Recipe

4.5 4 5
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Barbecue Meatballs Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
26 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.
MAKES:
26 servings
TOTAL 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.
Originally published as Barbecue Meatballs in Taste of Home Ground Beef Cookbook 1999, p19

Nutritional Facts

3 each: 110 calories, 4g fat (2g saturated fat), 35mg cholesterol, 339mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 8g protein.

  • 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
  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

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Reviews forBarbecue Meatballs

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valerie.h User ID: 3021373 73382
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
seattlerains User ID: 7092090 28563
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
PaullyWally User ID: 5812116 82300
Reviewed Jun. 5, 2012

"Tasty. I will make these again."

MY REVIEW
roesch User ID: 498235 87790
Reviewed Mar. 25, 2012 Edited Jul. 6, 2017

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

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