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BBQ Sauced Meatballs

Coated in a thick and tasty barbecue sauce, these tender meatballs taste like mini meat laves with a little zip. I usually freeze them in small baking dishes that I cover tightly with foil. They can be reheated in the microwave or oven.—Margery Bryan, Moses Lake, Washington
  • Total Time
    Prep: 25 min. Bake: 45 min. + freezing
  • Makes
    8 servings

Ingredients

  • 3/4 cup quick-cooking oats
  • 1 can (5 ounces) evaporated milk
  • 1/3 cup chopped onion
  • 1 large egg, lightly 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

Directions

  • 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 13x9-in. baking dishes. Combine the sauce ingredients; pour over meatballs
  • Bake, uncovered, at 350° until meat is no longer pink and a thermometer reads 160°, 45-50 minutes. 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° until heated through, 20-25 minutes.
Nutrition Facts
3 each: 282 calories, 7g fat (3g saturated fat), 71mg cholesterol, 824mg sodium, 38g carbohydrate (26g sugars, 2g fiber), 18g protein.

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Reviews

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Average Rating:
  • sahm824
    Jan 20, 2011

    If you like sweet savory this is for you. We love the way the sauce sticks to the meatballs. I use a big cookie scoop to make the meatballs more uniform and less of a mess on my hands.

  • amoore72
    Nov 26, 2009

    This will end up being a family favorite!