"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Barbequed Meatballs Recipe

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

Stephen Hurt
Added: Monday, December 1, 2008



3 lb. ground meat
1 c. regular bread crumbs
1/3 c. Italian bread crumbs
1/4 c. Parmesan cheese
3 tbsp. parsley
Dash of salt and pepper
Can add 3 to 4 tbsp. chili sauce for taste (optional)


1 1/2 (12 oz.) bottle chili sauce
6 oz. (1/2 chili sauce bottle) vinegar
1 tbsp. mustard
1/2 c. brown sugar
1/2 c. grape jelly
1/2 c. beer
2 tbsp. Worcestershire sauce
2 to 3 tbsp. lemon juice
1 tbsp. dry minced onions
Dash garlic powder

Meatballs: preheat oven to 375 degrees. Mix all ingredients together. Shape into balls (bite size). Place on cookie sheet (ungreased) and bake 20 minutes.

Sauce: Mix all ingredients together in saucepan. Bring mixture to boil, stirring continuously. Once boiling, simmer on low for 20 minutes, stirring occasionally; if mixture becomes too thick just add water. Pour sauce over meatballs and ready to serve.

I like to keep mine in a crock pot for entertaining with a cup of toothpicks.




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