Baked Barbecue Meatballs
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 lb ground chuck
- 1 cup breadcrumbs
- 1 egg
- 1⁄2 cup onion, chopped
- 1 tablespoon Worcestershire sauce
- 2 -3 drops Tabasco sauce
- 2 tablespoons catsup
- 1 teaspoon liquid smoke
- 1 teaspoon horseradish
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon minced garlic (or more if you love garlic!)
- 1 1⁄2 cups barbecue sauce (I use KC Masterpiece)
directions
- Combine the first eleven ingredients in a large mixing bowl and mix well.
- Definitely use your hands!
- Roll small pieces of hamburger mixture into small balls about the diameter of quarters.
- Place on a large baking sheet and bake at 350 degrees for 20 minutes.
- Drain any grease that may have formed and place meatballs in a crock pot.
- Cover with the barbecue sauce and cook on low heat for approximately one hour.
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Reviews
-
5 star all the way - I had these instead of my regular Sat. night hamburger and they are GOOD.The only changes I made were: I used lean minced beef mixed half & half with Buffalo, cut the crumbs to 1/2 cup and cut the liquid smoke back to 1/2 tsp and may cut that back a bit more next time. These would be great as patties too for burgers simmered in the BBQ sauce in a fry pan Thanks DeniseH
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I minced the onions instead of chopping, and they still didn't soften - so we had meatballs with somewhat crunchy onions. Maybe next time I'll use onion powder. I needed to turn the Crock Pot to high; after nearly an hour the meatballs were only warm. The taste was good, but the Liquid Smoke was strong (and, as suggested, I reduced it). Might tweak this one and try it again.
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OMG! I've been making this recipe for years and never said how much we love it! I first made it for a Limo ride to see Xmas lights. BBQ meatballs was something totally new for me. My kids not knowing it was not for them ate all but a few of them! Tonight I am making the again as I do each month. I do not use the liquid smoke since I am allergic to it otherwise everythings the same.
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Tweaks
-
I minced the onions instead of chopping, and they still didn't soften - so we had meatballs with somewhat crunchy onions. Maybe next time I'll use onion powder. I needed to turn the Crock Pot to high; after nearly an hour the meatballs were only warm. The taste was good, but the Liquid Smoke was strong (and, as suggested, I reduced it). Might tweak this one and try it again.
RECIPE SUBMITTED BY
<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes & herbs, read and shop.</p>