Zesty Italian Barbecue Meatballs

By carvalhohm2

Ingredients

• Meatballs:
• 2 pounds lean ground beef
• 1 medium yellow onion, finely chopped
• 1 cup dried bread crumbs
• 1/4 cup fresh Italian parsley, minced
• 2 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dry mustard
• 2 eggs, beaten
• Sauce:
• 1 1/2 cups barbecue sauce
• 3/4 tomato paste
• 1/2 cup ketchup
• 1/2 cup brown sugar, packed
• 1/2 cup water
• 1 teaspoon liquid smoke

Preparation

Step 1

In a mixing bowl, combine the meatball ingredients. Form into walnut-sized balls.

Bake the meatballs in a shallow baking dish at 350°F for 20 minutes or until browned. Drain off any fat.

Transfer the meatballs to the Crock-Pot® slow cooker.

In a separate mixing bowl, combine the sauce ingredients and mix thoroughly.
Pour the sauce over the meatballs and stir lightly.

Cover; cook on Low for 4 hours (or on High for 2 hours). Stir once in the middle of cooking to baste the meatballs with sauce.

Remove the meatballs from the sauce to serve. (You may double the meatball ingredients for the 5-, 6- or 7-quart Crock-Pot slow cooker, but do not increase the sauce ingredients.)