- Level: Easy
- Total: 1 hr 35 min (includes firming time)
- Active: 1 hr 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1419
- Total Fat
- 91 g
- Saturated Fat
- 34 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 76 g
- Cholesterol
- 408 mg
- Sodium
- 1703 mg
- Level: Easy
- Total: 1 hr 35 min (includes firming time)
- Active: 1 hr 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1419
- Total Fat
- 91 g
- Saturated Fat
- 34 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 76 g
- Cholesterol
- 408 mg
- Sodium
- 1703 mg
Ingredients
All-Purpose Meatballs:
Directions
- 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.
- Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
All-Purpose Meatballs:
- 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.
- 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.
- 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.
