Barbecued Meatballs for Football Weekend

I don’t know why I haven’t made these in so long.  Could it be because I don’t eat them?   Why I have deprived hubby of them on Football Weekend is beyond me.  When I make these and he remembers these he may never forgive me.  Maybe Old Timer’s Disease will set in and he will say, “boy these are good, you need to make them more often!” and won’t realize I have made them before….a while before…..a very long while before.   The good thing about these meatballs is that you can make them, freeze them and fix later.   Make a double batch.   You won’t regret it.  

These are a good, easy, saucy, great tailgate, hors d’oeurve type food.   They would also make a good meatball sub or a great meatball slider.   Go for it.  Make them this weekend and enjoy the leftovers…..if there are any!  If you decide to make these and 

Barbecued Meatballs

Meatballs:

3 pounds ground beef

1 can (12 ounces) evaporated milk

1 cup oatmeal

1 cup cracker crumbs

2 eggs

1/2 cup chopped onion

1/2 teaspoon garlic powder 

2 teaspoons salt

1/2 teaspoon pepper

2 teaspoons chili powder

Sauce:

2 cups catsup

1 cup brown sugar

1/2 teaspoon liquid smoke or to taste

1/2 teaspoon garlic powder

1/4 cup chopped onion

To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut size balls.  Place meatballs in a single layer on a wax paper-lined cookie sheet(s); freeze until solid.  Store frozen meatballs in freezer bags until ready to cook.  To make sauce, combine all ingredients and stir until sugar is dissolved.  Place frozen meatballs in a 13 x 9 inch baking pan; pour on the sauce.  Bake at 350 degrees for 1 hour.  If you make these and bake fresh without freezing, decrease the baking time to approx. 30 minutes, or until the meatballs are cooked through.  This will depend on the size you make them.  Makes about 80 meatballs (unless you decide to go bigger!)

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2 responses

  1. I use to make these all the time…I know where I got the recipe from now! I like to cook the meatballs for about 30 minutes without the sauce, drain the grease and then cover them with the sauce and finish cooking them.

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