Smoky Barbecue Meatballs: Perfect for Parties
These smoky barbecue meatballs are a hit as an appetizer or side dish. Perfect for holidays and gatherings, this recipe is sure to become a family favorite with its rich, tangy sauce.
Equipment
- Baking pan with rack
- Measuring cups
- spatula
Ingredients
- 1 lightly beaten egg
- 1 can of evaporated milk 5 ounces
- 1 cup of quick-cooking oats
- ½ cup of finely chopped onion
- 1 teaspoon of salt
- 1 teaspoon of chili powder
- ¼ teaspoon of garlic powder
- ¼ teaspoon of pepper
- 1 ½ pounds of ground beef
For the sauce:
- 1 cup of ketchup
- ¾ cup packed brown sugar
- ¼ cup of chopped onion
- ½ teaspoon of Liquid Smoke optional
- ¼ teaspoon of garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the egg, evaporated milk, oats, finely chopped onion, salt, chili powder, garlic powder, and pepper.
- Crumble the ground beef over the mixture and mix thoroughly.
- Shape the mixture into 1-inch meatballs.
- Place the meatballs on a lightly oiled rack set inside a baking pan.
- Bake the meatballs, uncovered, for 18 to 20 minutes, or until they are no longer pink inside.
- Drain excess fat, but keep the meatballs on the rack.
- While the meatballs are baking, prepare the sauce by combining all the sauce ingredients in a saucepan.
- Bring the sauce to a boil, then reduce the heat and simmer for about 2 minutes, stirring frequently.
- Pour the prepared sauce over the meatballs.
- Return the meatballs to the oven and bake for an additional 10 to 12 minutes.
Notes / Tips / Wine Advice:
Pair with a Zinfandel or a Malbec, which will complement the sweet and smoky flavors of the barbecue sauce.
Nutritional Information
Calories: 60 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 3 g | Fiber: 0 g | Sugar: 4 g | Salt: 120 mg
