Try this quick and simple barbeque cocktail meatball tat is sure to be a HIT at your next party or a perfect appetizer for anytime kids will love them as well as the the rest of the gang.
Barbecued Cocktail Meatballs
INGREDIENTS:
Meatballs:
2 lbs. lean ground beef
1/3 cup ketchup, divided
3 tablespoons seasoned dry bread crumbs
1 egg, slightly beaten
2 tablespoons dried instant minced onion
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
Sauce:
1 cup ketchup
1 cup packed brown sugar
1 can (6 oz) tomato paste
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 teaspoon hot pepper sauce, or more, to taste
PREPARATION:
Preheat oven to 350°. In a large bowl, combine ground beef, 1/3 cup ketchup, bread crumbs, egg, dried minced onion, garlic powder, black pepper, and salt. With hands or wooden spoon, mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10-inch jelly-roll pans or shallow roasting pans. Bake 20 minutes, or until meatballs are nicely browned. Transfer meatballs to slow cooker. (YOU CAN SKIP THIS WHOLE PARAGRAPH IF YOU BUY THE FROZEN MEATBALLS FROM SAM'S WHOLESALE CLUB - THEY'RE WONDERFUL! :)
Mix remaining 1 cup ketchup, brown sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in a medium bowl. Pour over meatballs. Cover and cook on LOW 4 tpo 5 hours. Serve with cocktail picks.
Makes about 4 dozen 1-inch meatballs.
Barbecued Cocktail Meatballs
INGREDIENTS:
Meatballs:
2 lbs. lean ground beef
1/3 cup ketchup, divided
3 tablespoons seasoned dry bread crumbs
1 egg, slightly beaten
2 tablespoons dried instant minced onion
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
Sauce:
1 cup ketchup
1 cup packed brown sugar
1 can (6 oz) tomato paste
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 teaspoon hot pepper sauce, or more, to taste
PREPARATION:
Preheat oven to 350°. In a large bowl, combine ground beef, 1/3 cup ketchup, bread crumbs, egg, dried minced onion, garlic powder, black pepper, and salt. With hands or wooden spoon, mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10-inch jelly-roll pans or shallow roasting pans. Bake 20 minutes, or until meatballs are nicely browned. Transfer meatballs to slow cooker. (YOU CAN SKIP THIS WHOLE PARAGRAPH IF YOU BUY THE FROZEN MEATBALLS FROM SAM'S WHOLESALE CLUB - THEY'RE WONDERFUL! :)
Mix remaining 1 cup ketchup, brown sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in a medium bowl. Pour over meatballs. Cover and cook on LOW 4 tpo 5 hours. Serve with cocktail picks.
Makes about 4 dozen 1-inch meatballs.