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Nutrition Facts
Serving Size 1 (281g) Recipe makes 4 servings
Calories 395
Calories from Fat 126		(32%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 4.6g	22%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 126mg		42%
Sodium 1342mg		55%
Potassium 690mg		19%
Total Carbohydrate 36.5g		12%
	Dietary Fiber 2.7g	10%
	Sugars 8.5g
Protein 29.0g		58%
detailed view... how is this calculated?

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Baked Barbecue Meatballs

Recipe #42365 | 1½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Denise!
Oct 7, 2002

I needed to use a pound of ground beef I had in the fridge and decided to make some cocktail meatballs using what I had in the fridge. These turned out great! Tangy meatballs with horseradish and sweet barbecue sauce!

SERVES 4 -6 (change servings and units)

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

1
Combine the first eleven ingredients in a large mixing bowl and mix well.
2
Definitely use your hands!
3
Roll small pieces of hamburger mixture into small balls about the diameter of quarters.
4
Place on a large baking sheet and bake at 350 degrees for 20 minutes.
5
Drain any grease that may have formed and place meatballs in a crock pot.
6
Cover with the barbecue sauce and cook on low heat for approximately one hour.

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Featured Reviews for This Recipe

From: Merlot

On Jan 26, 2005

These meatballs are a wonderful treat. We found the Liquid Smoke to be just right for us as well as the other ingredients. We did, however, cut back the bread crumbs to 1/2 cup. A wonderful treat that made our Happy Hour a hit. Thanks Denise, another hit.

1 person found this review helpful

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From: vivmom

On Sep 2, 2003

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.

2 people found this review helpful

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From: Mark H.

On Mar 30, 2003

Excellent meatball recipe. These were quite easy to make, and the sauce left them with a nice glaze. I used them to make meatball sandwiches...very good. Next time I'm gonna add more tabasco, and make a pinch or two of cayenne to give that sweet-hot flavor. Thanks for posting this recipe Denise.

4 people found this review helpful

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From: Bergy

On Nov 24, 2002

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

4 people found this review helpful

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