Bbq Sauced Meatballs Recipes

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:

• 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.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , 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. , 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:

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

Steps:

• Lightly mix ground beef, oats, evaporated milk, 1 cup onion, eggs, chili powder, salt, pepper and garlic powder.
• Shape into 1-1/2 inch balls and place in single layer in two 9x13 baking dishes.
• Combine catsup, brown sugar, liquid smoke and garlic powder.
• Stir in 1/2 cup of onion.
• Pour over meatballs.
• Bake at 350°F for 1 hour.
• These are wonderful and freeze very well.

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:

• For meatballs, combine milk, ground chuck, oats, onion and seasonings.
• Shape into balls and place in pan, one layer.
• Combine sauce ingredients until dissolved and pour over meatballs.
• Bake at 350 for 1 hour.

Steps:

• Mix barbecue sauce and marmalade in medium saucepan. Stir in meatballs; cover.
• Cook on medium heat 5 min. or until heated through, stirring after 3 min.
• Serve with toothpicks.

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients just until blended; shape into 36 meatballs, each about 1-1/2 inches in diameter.
• Place in single layer on rimmed baking sheet sprayed with cooking spray.
• Bake 15 to 18 min. or until done (160ºF).
• Combine meatballs and barbecue sauce in large saucepan; cook on medium heat 5 min. or until heated through, stirring frequently.