Serve over mashed potatoes sprinkled with parsley for a yummy, flavour-filled dinner.
Directions for: Barbecue Meatballs
Ingredients
Sauce2 cups barbecue sauce
2 Tbsp white vinegar
1 Tbsp loosely packed brown sugar
1 tsp hot sauce
1 tsp Worcestershire sauce
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
Mashed potatoes, for serving
Chopped fresh parsley, for serving
Green salad, for serving
All-Purpose Meatballs5 lb(s) ground beef
1 cups plain breadcrumbs
cup milk
cup heavy cream
cup chopped fresh flat-leaf parsley
2 Tbsp grainy mustard
1 tsp salt
1 tsp freshly ground black pepper
tsp red pepper flakes
4 large eggs
2 Tbsp olive oil
Directions
Sauce1. 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.
2. Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
All-Purpose Meatballs1. 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.
2. 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.
3. 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. Yields 125 meatballs.
See more: Beef, Dinner, Eggs/Dairy, Main