Barbeque Meatballs

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pigcicles

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Nov 25, 2006
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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.
 

pigcicles

Master of the Pit
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Nov 25, 2006
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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.