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Barbecued Meatballs
Browse the recipe Barbecued Meatballs
Barbecued Meatballs
Cook Time 4 hours
YIELD Makes about 4 dozen meatballs
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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:
Slow Cooker Directions
- 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.
- Place meatballs in two 15X10-inch jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker.
- 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.
This recipe appears in:
Meat
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 |