Meatballs in Barbecue Sauce Recipe
- 1 large egg, lightly beaten
- 1 can (5 ounces) evaporated milk
- 1 cup quick-cooking oats
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1-1/2 pounds ground beef
- 1 cup ketchup
- 3/4 cup packed brown sugar
- 1/4 cup chopped onion
- 1/2 teaspoon Liquid Smoke, optional
- 1/4 teaspoon garlic powder
- 1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
- 2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain.
- 3. Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer. Yield: about 4 dozen.
8 each: 474 calories, 18g fat (7g saturated fat), 119mg cholesterol, 973mg sodium, 51g carbohydrate (35g sugars, 2g fiber), 28g protein.
Reviews for Meatballs in Barbecue Sauce
"Made these for our family Christmas and they were loved. My mother thought they were wonderful and said this recipe was a keeper. When forming the balls the mixture was very soggy and I was concerned they wouldn't hold up, but they baked up fine. I prepared them the night before and then put them in a crock pot with the sauce to warm up and they held up just fine there too. I did have to adjust the sauce, hence the 4 stars instead of 5. It was way too sweet, so I added more ketchup and some already prepared bottled bbq sauce. It turned out very delicious."
"I double this recipe and replace 1 lb of the beef with Bob Evans Sausage. I also have to leave out the egg, but they don't fall apart. I use these Meatballs with the barbecue sauce or with marinara sauce. They are fantastic!"
"I didn't have liquid smoke and in my opinion the sauce needs a little something to balance with the sweetness, so I used a little Worcestershire and I added more garlic powder. If I would have had more time I would have tweaked it a bit more.As suggested in other reviews I baked them for the 20 minutes and then simmered them in the sauce the rest of the time."
"Excellent recipe! I've been making this one for years. Very easy and fast to make!"
"These are yummy! I did the same as Cindy, and did the meatballs in the oven for the 18 minutes and then let them simmer in the sauce for a bit. Excellent!"
"The first time I tried this recipe, it moved to the top of our REPEAT list! It's astounding how good these meatballs are. I make them when we are having company and when they are done I put them in the crockpot on warm with a double batch of the sauce. It stays nice and hot and that way if we are in or out or some people are not ready to eat at the same time, we all get a fresh, hot, delicious meal! I love serving them with the recipe she accompanied them with in the original publication, a cheesy hashbrown bake! YUMMY! I also use this sauce on meatloaf when I'm in a rush!"
"My family loves these meatballs."
"Great recipe - I didn't have any oatmeal so I substituted an entire sleeve of crushed saltine crackers. I will definately make again."
"I didn't use this meatball recipe but the simple barbecue sauce I've made many times. I do use the liquid smoke. Delicious and simple. Thanks"
"Good seasoning combination. My whole family thought they were great, even my 3 yr old."
"I found this recipe years ago and make it several times a year. I usually double it when I take it somewhere and they all disappear. Delicious - these are the best!"
"These are the best barbecued meatballs I have ever made. They are being added to our menu."
"I found this recipe in a TOH magazine years ago. It was a huge it from the very first try. I cannot show up to a church dinner unless I have BBQ Meatballs."
"Excellent! I decided to pull the meatballs out of oven after the 1st 18 min. I didn't want any of that delicious sauce to go to waste so I just simmered them in the pan I made the sauce in. My husband said they were delicious."
"very good. easy. simple to make."
"We love this meatball recipe. It seems that meatballs made with oatmeal always turn out so moist. I use old-fashioned oats, just a personal preference. I leave the onions out of the sauce. It makes about 30 meatballs when I use my 1-inch scoop to shape them."
"Can I substitute skim milk for the evaporated milk? If so, about how much would it be? I'm guessing 5 oz is about 1 c.Thanks!"
"These meatballs are wonderful, as a main entree or as an appetizer. (We opt to use the Liquid Smoke in the sauce.)"