Tuesday, September 9, 2008


I made these meatballs a few nights ago. PJ called and asked what was for dinner and I told him "some sort of meatballs, rice and a vegetable". He sounded so sad. I asked him what he'd rather have, even though I already knew what he was going to say, and he said spagetti. He needs comfort food in other words! So I ended up baking these in the oven until they were a little golden in color. I put 1/2 aside to add to spagetti sauce and then made the sause for the BBQ ones. These were so good. They reminded us of the Cocktail Meatballs in Dunky Sauce that my mother used to make for parties some 35 or so years ago! These were bigger and used as part of the main meal though. Scott and PJ gobbled these up and even put them with the spagetti and mixed the sauce in too. I made a lot (I used 3 lbs of chop meat so I doubled everything) and we had leftovers for another meal. The next morning I noticed that there weren't ANY left for another meal! Scott and Chris ate them during the night! I guess I should be glad that the family enjoys leftovers!

BBQ Glazed Homemade Meatballs

15 Min
1 Hr
1 Hr 15 Min
Original recipe yield 25 meatballs
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).

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