Bbq Meatballs Recipes

Steps:

• Combine chili sauce, grape jelly and mustard in crockpot; stir well.
• Cover and cook on High while preparing meatballs.
• To prepare meatballs; mix ingredients with hands.
• Shape into 20 1-1/2 inch balls.
• Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes.
• OR: cover and microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once.
• OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
• Add cooked meatballs to sauce in crockpot.
• Stir well to coat, cover and cook on Low for 6-8 hours or High for 4 hours.
• (Low is recommended).
• To serve as appetizers, make small meatballs and serve on toothpicks.
• To serve as a main meal, make regular size meatballs and serve over flat noodles.

Steps:

• Place meatballs in slow cooker.
• Combine and mix ketchup, brown sugar, garlic powder, and liquid smoke.
• Pour sauce over frozen meatballs. The system would not let me put "Large" bag of frozen meatballs so I estimated 8 cups -- Whatever bag you have in your local freezer is fine, I usually get the one from Costco!
• Cover and cook on high for 4-5 hours.
• Enjoy!

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:

• Preheat oven to 350. Combine ground beef, rice, salt and pepper and form in to 1" balls. Combine remaining ingredients and pour over meatballs. Bake covered for 1 hour.

Steps:

• Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
• While the BBQ gravy is simmering, make the meatballs.
• In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
• Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine first 9 ingredients. Mix well with hands. Shape into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer.
• In a large saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine all the ingredients except BBQ sauce. Mix well with hands. Shape mixture into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer.
• In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

Steps:

• For the meatballs: Soak the bread cubes in the milk; squeeze dry and place in a large bowl. Add the ground beef, ground pork, ground lamb, onions, Parmesan, bologna, garlic, jalapeno, 1 1/2 teaspoons salt and 2 teaspoons pepper; mix well with a wooden spoon. Form into 2-inch balls.
• Heat the oil in a large skillet over medium-high heat. Shallow-fry the meatballs until browned on all sides, 1 1/2 minutes per side. (The meatballs will be raw in the center; they'll finish cooking in the sauce.)
• For the BBQ sauce: Heat the oil in a medium saucepan over medium heat. Add the onions; cook for 2 minutes. Reduce the heat to low and add the ketchup, brown sugar, vinegar, chili powder, garlic powder and onion powder; simmer for 5 minutes.
• Add the meatballs to the sauce and simmer, covered, for 10 minutes. Serve hot.

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:

• 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:

• 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.

Steps:

• Mince onion.
• Combine hamburger, onion, salt and oatmeal. Add milk as needed for hamburger mixture to hold shape. Make 3/4 - 1 inch meatballs with all of mixture. Place in oven safe casserole dish (I use throw away pans because the BBQ sauce can be hard to get off.).
• Sauce:.
• Mix vinegar, sugar, water, ketchup and Worcestershire sauce.
• Pour mixture over meatballs.
• Bake in oven at 375°F for 15 - 20 minutes. Reduce heat to 350°F for 70 - 75 minutes.
• Start cooking egg noodles about 30 minutes before meatballs are done. Serve meatballs over noodles.

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.