Barbecue Meatballs Recipes

Steps:

• Preheat oven to 350*.
• In very large bowl combine ground beef, oatmeal, milk, 1/4 cup onion, salt, chili powder, 1/4 teaspoons garlic powder, and pepper.
• Shape into 1-inch meatballs.
• Place on 15x10x1-inch baking pan.
• Bake for 15 minutes or until no longer pink.
• Drain well.
• Meanwhile in medium bowl combine ketchup, brown sugar, 1/4 cup onion, liquid smoke, and 1/4 teaspoons garlic powder.
• Pour over meatballs.
• Bake for 10 minutes more or until sauce is heated through.
• Stir gently to combine sauce and meatballs.
• Serve.

Steps:

• In a bowl, combine the first eight ingredients.
• Crumble beef over mixture and mix well.
• Shape into 1" balls.
• Place in a greased 13" X 9" X 2" baking dish.
• Bake, uncovered, at 350 for 18 - 20 minutes or until meat is no longer pink.
• 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.

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.

Steps:

• In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.
• Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

Steps:

• Heat oven to 375ºF.
• Combine tomatoes, onion powder and 3/4 cup barbecue sauce in slow cooker sprayed with cooking spray; cover with lid. Cook on HIGH until ready to add the meatballs.
• Meanwhile, cover 2 rimmed baking sheets with foil; spray with cooking spray. Mix meat, eggs, cracker crumbs, cheese and remaining barbecue sauce just until blended. Shape into 72 small meatballs, using about 1 Tbsp. meat mixture for each meatball. Place on prepared baking sheets. Bake 15 min. or until done.
• Add meatballs to slow cooker; stir to evenly coat with sauce. Reduce heat to LOW to keep meatballs warm until ready to serve right from the slow cooker.

Steps:

• Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.

Steps:

• In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, brown meatballs in oil on all sides. , Remove meatballs and drain. In the same skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Return meatballs to pan; heat through.

Steps:

• Make the meatballs. Preheat the oven to 400 degrees F. Line a baking sheet with foil, then grease the foil with cooking spray.
• In a large bowl, combine the bread and milk and let sit until the bread has absorbed the milk, about 5 minutes. Mash it all together with a fork. Add the ground beef, ground pork, egg, scallions, garlic powder, salt, and pepper. Using your hands, mix together just until combined.
• Scoop out 2-tablespoon portions of the mixture and roll into balls. Arrange the meatballs in a single layer on the baking sheet. Bake the meatballs for about 15 minutes, until golden brown and cooked through. (Larger meatballs will require longer cooking times.) While the meatballs are baking, make the barbecue sauce.
• Make the barbecue sauce. In a medium saucepan, whisk together the orange soda, ketchup, brown sugar, vinegar, Worcestershire, garlic powder, smoked paprika, salt, and pepper. Bring to a boil over medium heat.
• In a small bowl, whisk together the cornstarch and water.
• When the soda mixture comes to a boil, whisk in the cornstarch slurry. Boil the sauce, stirring occasionally, until it thickens to the consistency of syrup, 3 to 5 minutes. Remove from the heat and set the sauce aside to cool for 10 minutes.
• Remove the meatballs from the oven, then transfer to a large bowl. Pour in the barbecue sauce, toss to combine, and serve.

Steps:

• Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
• Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
• Bake until golden and cooked through, about 15 minutes. Serve warm.

Steps:

• Heat your barbecue for cooking over direct heat. Very finely chop the onion and put it in a bowl with the lamb mince, ras el hanout, harissa (if you want a hit of chilli), coriander and mint, and season. Use your hands to squeeze and mix everything together, then divide the mixture into 12-16 portions and roll each one into a ball. Mix the ingredients for the tahini sauce, adding a splash of water if it's a bit too thick.
• Thread the meatballs onto skewers, alternating them with padron peppers or chillies. Use two meatballs for short skewers, and three or four for longer ones.
• The coals are ready when they're ash coloured and glowing red. Cook the meatballs, turning the skewers every now and then so they colour on all sides - they should take 10 mins at the most. Put the lemon cut-side down on the grill to soften and mark it. When the skewers are cooked, briefly barbecue the flatbreads. Serve the skewers with the flatbreads, sauce, lemon, veg and the coriander, mint and chilli flakes scattered over, if you like.

Steps:

• Place meatballs in slow cooker.
• Mix barbecue sauce and mustard until blended; pour over meatballs. Stir gently to evenly coat. Cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 2 hours). Stir in onions just before serving.