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Barbecued Meatballs
Cook Time: 4 hours
Yield: Makes about 4 dozen meatballs
Ingredients:
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)
Preparation:
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 |
This recipe appears in:
Meat
