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Barbecued Meatballs
Ingredients:
1 lb. ground beef
2 eggs, beaten
3/4 c. fine, dry bread crumbs
3/4 c. minced onion, divided
2 Tbs. minced green pepper
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
4 oz. Cheddar cheese, cut into 36 (1/4"0 cubes
1 c. ketchup
3/4 c. water
2 Tbs. vinegar
2 Tbs. Worcestershire sauce
1 Tbs. sugar
1 tsp. salt
1 tsp. chili powder
1 tsp. paprika
1/4 tsp. ground cinnamon
Dash of ground cloves
1 lb. ground beef
2 eggs, beaten
3/4 c. fine, dry bread crumbs
3/4 c. minced onion, divided
2 Tbs. minced green pepper
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
4 oz. Cheddar cheese, cut into 36 (1/4"0 cubes
1 c. ketchup
3/4 c. water
2 Tbs. vinegar
2 Tbs. Worcestershire sauce
1 Tbs. sugar
1 tsp. salt
1 tsp. chili powder
1 tsp. paprika
1/4 tsp. ground cinnamon
Dash of ground cloves
Directions:
Combine the ground beef, eggs, bread crumbs, 1/4 c. minced onion, green pepper, 1/2 tsp. Worcestershire sauce, 1/2 tsp. salt and pepper in a large bowl; stir well. Shape ground beef mixture into 1" balls. Press 1 cube of cheese into center of each meatball. Cook meatballs in a large skillet over medium-high heat until browned on all sides; drain well, and set meatballs aside. Combine remaining 1/2 c. minced onion, ketchup and remaining ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Add meatballs, and simmer an additional 10 minutes or until thoroughly heated. Transfer meatballs and sauce to a chafing dish, if desired, and keep warm. Serve with wooden picks. Makes 3 doz.
Combine the ground beef, eggs, bread crumbs, 1/4 c. minced onion, green pepper, 1/2 tsp. Worcestershire sauce, 1/2 tsp. salt and pepper in a large bowl; stir well. Shape ground beef mixture into 1" balls. Press 1 cube of cheese into center of each meatball. Cook meatballs in a large skillet over medium-high heat until browned on all sides; drain well, and set meatballs aside. Combine remaining 1/2 c. minced onion, ketchup and remaining ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Add meatballs, and simmer an additional 10 minutes or until thoroughly heated. Transfer meatballs and sauce to a chafing dish, if desired, and keep warm. Serve with wooden picks. Makes 3 doz.
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