Barbecue Meatballs

  • Level: Easy
  • Total: 1 hr 35 min (includes firming time)
  • Active: 1 hr 25 min
  • Yield: 6 servings
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Ingredients

2 cups barbecue sauce

2 tablespoons white vinegar 

1 tablespoon loosely packed brown sugar 

1 teaspoon hot sauce 

1 teaspoon 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 pounds ground beef

1 1/2 cups plain breadcrumbs 

1/2 cup milk 

1/4 cup heavy cream 

1/4 cup chopped fresh flat-leaf parsley 

2 tablespoons grainy mustard 

1 teaspoon salt 

1 teaspoon freshly ground black pepper 

1/2 teaspoon red pepper flakes 

4 large eggs 

2 tablespoons olive oil 

Directions

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

All-Purpose Meatballs:

  1. 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.
  2. 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.
  3. 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. Yield: 125 meatballs.
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