Barbeque Meatballs

Discussion in 'Beef' started by pigcicles, Dec 31, 2006.

  1. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Here is a recipe that came from my mom years ago. I haven't smoked em yet, but they are very good - smoking will make them better I'm sure. Make these balls large. I would probably smoke the balls to about 150º then put in pan and cover with sauce to finish. Enjoy

    3 LBS. GROUND CHUCK
    2 TSP. SALT
    2 EGGS
    2 TSP. PEPPER
    2 CUPS REGULAR OATS
    1 TSP. GARLIC POWDER
    1 13OZ EVAPORATED MILK
    2 TSP. CHILI POWDER
    1 CUP CHOPPED ONION (MAY USE LESS IF DESIRED)


    MIX ALL TOGETHER AND SHAPE INTO LARGE BALLS. PLACE INTO GREASED DEEP BAKING DISH.


    TO MAKE SAUCE:

    MIX A 32 OZ. BOTTLE OF KETCHUP, 1 TSP. GARLIC POWDER, 2 CUPS BROWN SUGAR, 1 CUP CHOPPED ONION, 1 1\2 TSP LIQUID SMOKE.
    POUR OVER MEATBALLS.
    (ONION OPTIONAL)

    DO NOT COVER PAN. BAKE IN A 350 DEGREE OVEN FOR 1 HOUR.

    THIS MAKES APPROXIMATELY 35 MEATBALLS.
     
  2. ultramag

    ultramag SMF Events Planning Committee

    PC, if you bake in an oven do you bake in the sauce the whole time? Thanks for the recipe.
     
  3. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Ultramag, yeah, when you bake pour the sauce over the balls and bake. They are pretty tastey stuff. The balls are bigger than a golf ball and smaller than a tennis ball. Hope you like em.
     
  4. cheech

    cheech Master of the Pit OTBS Member

    That does sound good. I will have to add them to my list of what should I smoke next
     

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