Barbeque Meatballs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

pigcicles

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 25, 2006
2,533
16
Home
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.
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky