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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (42g) Recipe makes 36 servings The following items or measurements are not included below: 1 ounce dry ranch dressing mix 1 teaspoon seasoning salt |
||
| Calories 60 | ||
| Calories from Fat 20 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 18mg | 6% | |
| Sodium 121mg | 5% | |
| Potassium 108mg | 3% | |
| Total Carbohydrate 5.4g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 2.5g | ||
| Protein 4.6g | 9% | |
BBQ Cola Meatballs
By: BLUE ROSE
Jan 14, 2008
Meatballs are roasted, then simmered in a rich barbeque sauce made with cola. These make a great potluck dish.
SERVES 36
Ingredients
- 1 1/2 lbs lean ground beef
- 1 1/4 cups dry breadcrumbs
- 1 egg
- 3 tablespoons onions, grated
- 1 (1 ounce) package dry ranch dressing mix
- 1 cup ketchup
- 2 tablespoons apple cider vinegar
- 3/4 cup cola
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 teaspoon seasoning salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon worcestershire sauce
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).2
In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended.3
Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.4
Bake for 30 minutes in the preheated oven, turning them over half way through.5
While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.6
Remove meatballs from the baking sheet, and place into the sauce in the slow cooker.7
Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.
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- Course > Main Dish
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Meat > Beef > Ground Beef
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Dot1222
On Oct 3, 2008
I made this recipe last night and the meatballs were awesome! The only additon I made was I added pineapple chunks with their juice. I served them over wide egg noodles! Yummy! Thanks so much for the recipe! I will use it often!
From: **Mandy**
On Jul 8, 2008
I did these for dinner so made large meatballs using a home-made ranch mix as we don't have dry ranch here. These were really nice, the sauce was sweet & savoury at the same time and hubby enjoyed these as well. I especially love the idea of roasting the meatballs first so they don't break when simmered in the sauce. made for ZWT 4 - Zingo.
From: Charmie777
On Jul 7, 2008
Very easy and good!!! I made mine just as written and served on French bread rolls, sprinkled with cheddar cheese. Made for ZWT4.
From: momaphet
On Jul 5, 2008
I took these to a 4th of July party and the overall reaction from the cooks was, they were ok but not spectacular. The kids liked the meatballs but some didn't like the sauce. I was surprised how dominant the green pepper flavor was - I was wanting to add something fruity and then something spicy to jazz them up - as they seem to go in the direction of a Hawaiaan meatball. I don't like to use store bought spice mixes because of the salt content, so I used a little fresh buttermilk and added thyme, celery seed, garlic powder, salt and pepper. I did add a little dry mustard to the sauce trying to give it a little more zip. I don't have a slow cooker so I cooked them on low on top of the stove for the 3 hours. I would use the meatball recipe again, but play with the sauce a bit. Thanks BlueRose for sharing your recipe, reviewed by a Chic Chef for ZWT 4 Zingo
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