"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barbecued Meatballs Recipe

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This recipe for Barbecued Meatballs, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, April 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. Ground Beef
1 1/3 Cups Ketchup, Divided
3 TBSP. Seasoned Dry Bread Crumbs
1 Egg, Slightly Beaten
2 TBSP. Dried Onion Flakes
3/4 tsp. Garlic Salt
1/2 tsp. Black Pepper
1 Cup Packed Light Brown Sugar
1 Can (6oz.) Tomato Paste
1/4 Cup Soy Sauce
1/4 Cup Cider Vinegar
1 1/2 tsp. Hot Pepper Sauce

Directions:
Directions:
Preheat over to 350. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg, onion flakes, garlic salt and black pepper in medium bowl. Mix lightly but throughly' shape into 1-inch meatballs. Place meatballs in two 15x10- inch jelly-roll pans or shallow baking pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker.
Mix remaining 1 cup ketchup, sugar, tomato paster, soy sauce, vinegar, and hot pepper sauce in medium bowl. Pour over meatballs. Cover; cook on LOW for 4 hours.

 

 

 

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