Meatballs with Tangy Sauce

Photo by Heather S.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

30

appitzers

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

30

servings

Ingredients

  • Meatballs:

  • 1

    pound ground beef

  • 2

    egg yolks

  • 1/3

    cup dry bread crumbs 1/3 cup Parmesan cheese 2 tablespoons chopped

  • parsley

  • 3/4

    teaspoon garlic salt

  • 1/2

    teaspoon oregano 1/4 teaspoon pepper

  • 2

    tablespoons chopped

  • stuffed olives

  • 1/4

    cup olive oil

  • Tangy Barbecue Sauce:

  • 1/4

    cups brown sugar

  • 1

    cup ketchup

  • 1

    tablespoon dry mustard

  • 2

    tablespoons Worcestershire sauce

  • 2

    tablespoons vinegar 1 cup strong coffee

  • '/2 cup finely chopped onion 1 teaspoon salt

  • 1/8

    teaspoon pepper

Directions

For the meatballs: Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper, and olives in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix for 1 minute. Form mixture into 30 1-inch balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. serve warm from chafing dish. Tangy BBQ Sauce: Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed. PER SERVING. ABOUT 108 CAL, 4 g PRO, 12 g CARB, 5 g FAT, 25 mg CHOL, 240 mg SOD.

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