Time 50m Yield about 4 dozen. Number Of Ingredients 15 Steps:
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain. , Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.
Time 1h35m Yield 6 servings Number Of Ingredients 20 Steps:
In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes. Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad. To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.
Time 1h10m Yield 6-1/2 dozen. Number Of Ingredients 18 Steps:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with a slotted spoon and keep warm; drain. , In the same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer, uncovered, for 30 minutes or until sauce is absorbed.
Time 4h2m Yield 7 Number Of Ingredients 3 Steps:
Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.
Time 1h20m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.
Time 55m Yield 30 mini meatballs Number Of Ingredients 20 Steps:
Preheat oven to 350 degrees F. In a large bowl, combine first 9 ingredients. Mix well with hands. Shape into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer. In a large saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Mix together meatball ingredients. Shape into tennis ball sized balls. Put into large greased casserole dish. Mix together sauce ingredients and pour over meatballs. Bake uncovered at 350° for 1 hour.
Time 4h35m Yield 3 lbs Number Of Ingredients 11 Steps:
Mix first 7 ingredients. Roll into balls (one layer deep) and brown well. Mix last 5 ingredients as a sauce and pour over balls that have been placed into a crockpot or pan for the oven. If in the oven bake at 350* for 1 hour and check. When done through your ready to eat. If in crock pot give it 4 hours on high.
