Barbecued Meatballs

Name: Barbecued Meatballs
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 16 serving(s)
Ingredients: 1 lb ground chuck; 1/2 lb bulk pork sausage; 1 cup moderately fine soft white breadcrumb (2 slices firm-textured white bread); 1 medium yellow onion, finely chopped; 1 large garlic clove, finely chopped; 2 tablespoons tomato ketchup; 1 tablespoon Dijon mustard; 1 large egg, well beaten; 1 teaspoon salt; 1/2 teaspoon hot red pepper sauce; 2 tablespoons vegetable oil (for cooking the meatballs); 2 (8 ounce) cans tomato sauce; 3 tablespoons light brown sugar; 1 1/2 tablespoons cider vinegar (or to taste); 1 tablespoon Dijon mustard

Submitted by ratherbeswimmin

"In 'A Love Affair With Southern Cooking' by Jean Anderson"

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 16

ingredients

Meatballs
1 lb ground chuck
¹⁄₂ lb bulk pork sausage
1 cup moderately fine soft white breadcrumb (2 slices firm-textured white bread)
1 medium yellow onion, finely chopped
1 large garlic clove, finely chopped
2 tablespoons tomato ketchup
1 tablespoon Dijon mustard
1 large egg, well beaten
1 teaspoon salt
¹⁄₂ teaspoon hot red pepper sauce
2 tablespoons vegetable oil (for cooking the meatballs)
Sauce
2 (8 ounce) cans tomato sauce
3 tablespoons light brown sugar
1 ¹⁄₂ tablespoons cider vinegar (or to taste)
1 tablespoon Dijon mustard

directions

Meatballs-place all but the vegetable oil in a large bowl and, using your hands, mix thoroughly.
Shape into 1- to 1 1/4-inch balls, arrange on a foil-lined large, rimmed baking sheet, and set uncovered in the refrigerator.
Chill for 3-4 hours.
This is to firm up the meatballs so they are easier to cook.
When ready to proceed, heat the vegetable oil in a large, heavy skillet over med-high heat for 2 minutes or until ripples appear in the oil on the skillet bottom.
Add half the meatballs and cook, shaking the skillet often, for 3-5 minutes or until uniformly brown.
Using a slotted spoon, transfer the browned meatballs to a large, shallow pan and reserve.
Brown the remaining meatballs the same way and add to the first batch.
Sauce-Drain all the drippings from the skillet, add all sauce ingredients, and whisk to combine.
Set over medium heat and bring to a boil, whisking often.
Taste the sauce for vinegar and salt and adjust as needed.
Return the browned meatballs to the skillet, pushing them down into the sauce.
Adjust the heat so the sauce bubbles gently, cover, and cook for 20 minutes, stirring once or twice, or just until the meatballs are cooked through.
Transfer all to a large chafing dish or attractive heatproof bowl and serve with cocktails.
Put out a container of party toothpicks and colorful cocktail napkins.