Directions: |
Directions:1. Mix all ingredients except for the barbecue sauce and butter in a large bowl. (Sorry---the best way to do this is by hand. It's kind of gross, but it's almost impossible to use a spoon or a mixer.)
2. Once the ingredients are all blended together, form into meatballs. I try to make them a little smaller than a golf ball.
3. In a skillet, melt 1/2 stick of butter. Over medium heat, begin adding and cooking the meatballs. I try to do one skillet-full at a time so I can keep track of how long they've been cooking. When one side is cooked, roll the meatballs over and cook the other side. Just keep checking them so they don't get too brown. When they seem like they're done all over, take one out of the pan as a sample and cut it in half. Does it look done? If not, keep cooking them and then check them again.
4. When they're done, remove them from the hot skillet onto a plate covered with a couple of paper towels. I like to soak up some of the grease at this step so they're not too greasy.
5. Melt the rest of the butter and finish cooking the rest of the meat. Repeat the same steps above.
6. When all the meatballs are done, you can either put them in a CrockPot or bigger pan. You will need to cover them as they're staying warm, so pick something you have that has a lid.
7. Cover the meatballs with the barbecue sauce and cover. Since they're already cooked, you can just set your Crock-Pot or pan on Low--you're just keeping them warm until it's time to eat! |
This recipe for Meatballs is from