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Barbecued Meatballs

Barbecued Meatballs

Barbecued Meatballs

Cook Time 4 hours


Makes about 4 dozen meatballs


2 pounds 95% lean ground beef
1-1/3 cups ketchup, divided
3 tablespoons seasoned dry bread crumbs
1 egg, lightly beaten
2 tablespoons dried onion flakes
3/4 teaspoon garlic salt
1/2 teaspoon black pepper
1 cup packed light brown sugar
1 can (6 ounces) tomato paste
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1-1/2 teaspoons hot pepper sauce
Diced bell peppers (optional)


  1. Preheat oven to 350°F. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg, onion flakes, garlic salt and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs.
  2. Place meatballs in two 15X10-inch jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker.
  3. Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar and hot pepper sauce in medium bowl. Pour over meatballs. Cover; cook on LOW 4 hours. Serve with cocktail picks. Garnish with diced bell peppers, if desired.

Barbecued Franks

Arrange 2 (12-ounce) packages or 3 (8-ounce) packages cocktail franks in slow cooker. Combine 1 cup ketchup with brown sugar, tomato paste, soy sauce, vinegar and hot pepper sauce in medium bowl; pour over franks. Cook according to directions for Barbecued Meatballs.

Nutritional Information

Serving Size: 2 meatballs
Fiber <1 g
Carbohydrate 16 g
Cholesterol 32 mg
Total Fat 5 g
Calories from Fat 32 %
Calories 139
Protein 8 g
Sodium 441 mg

Dietary Exchange

Fat 1/2
Meat 1
Starch 1

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