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Barbecue Meatballs

Barbecue Meatballs
PREP TIME
10 min
COOK TIME
1h
YIELDS
6 servings

Serve over mashed potatoes sprinkled with parsley for a yummy, flavour-filled dinner.

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Ingredients

Sauce

2
cups barbecue sauce
2
Tbsp white vinegar
1
Tbsp loosely packed brown sugar
1
tsp hot sauce
1
tsp Worcestershire sauce
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
Mashed potatoes, for serving
Chopped fresh parsley, for serving
Green salad, for serving

All-Purpose Meatballs

5
lb(s) ground beef
1 ½
cups plain breadcrumbs
½
cup milk
¼
cup heavy cream
¼
cup chopped fresh flat-leaf parsley
2
Tbsp grainy mustard
1
tsp salt
1
tsp freshly ground black pepper
½
tsp red pepper flakes
4
large eggs
2
Tbsp olive oil
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Directions

Step 1

In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.

Step 2

Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.

Step 3

To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.

Step 4

To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.

Step 5

Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yields 125 meatballs.

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