Bbqmeatballs Recipes

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:

• In a large bowl, combine eggs, 1/2 cup vodka and Worcestershire sauce. Season with 2 tablespoons onion flakes, garlic powder, salt and pepper. Mix in ground beef, ground turkey and bread crumbs. Shape into meatballs, and set aside.
• In a very large pot over medium heat, Combine crushed tomatoes, tomato puree, barbeque sauce, pineapple, brown sugar, ketchup, and 1/2 cup vodka. Season to taste with onion flakes, garlic powder, salt and pepper. Bring to a boil, reduce heat and let simmer.
• Heat a large heavy skillet over medium heat. Cook meatballs until evenly brown on all sides. Carefully place into sauce, and simmer for at least an hour.

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:

• 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:

• 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:

• Combine the first eleven ingredients in a large mixing bowl and mix well.
• Definitely use your hands!
• Roll small pieces of hamburger mixture into small balls about the diameter of quarters.
• Place on a large baking sheet and bake at 350 degrees for 20 minutes.
• Drain any grease that may have formed and place meatballs in a crock pot.
• Cover with the barbecue sauce and cook on low heat for approximately one hour.

Steps:

• Combine dressing, barbecue sauce, honey, 2 tsp. of the chili powder and 1/2 tsp. each of the ground black pepper, red pepper and salt. Set aside.
• Mix meat, remaining 1 tsp. chili powder and remaining 1/2 tsp. each of the black pepper, red pepper and salt. Shape into 12 meatballs. Brown meatballs in large skillet on medium-high heat; drain. Set aside. In same skillet, cook and stir green pepper, onion, mushrooms, squash, zucchini and pineapple on medium heat 5 minutes. Reduce heat to low.
• Stir in reserved dressing mixture and the meatballs; cover. Simmer 15 minutes, stirring occasionally. Stir in parsley.

Steps:

• Mix first 4 ingredients and form into balls.
• Brown in pan on top of stove.
• Turn to brown.
• Combine sauce ingredients and pour over browned meat balls.
• Simmer 45 minutes on top of stove.