Easy Appetizer Meatballs*

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

--

servings

Ingredients

  • MEATBALLS

  • Use frozen meatballs OR

  • 1

    lb ground beef (any ground meat of choice or combination would do fine but since it's the sauce that make this so good, you might want to save the more expensive stuff for another meal)

  • 1

    egg

  • 1

    onion finely diced or shredded (I shredded)

  • dash of milk

  • 3

    baby carrots, shredded (for moisture, and an added touch of "veggie")

  • 1/2

    cup or so of breadcrumbs plain or flavored (or 2 slices of bread, dampened with water, then squeezed of the excess water; I used Italian flavored breadcrumbs)

  • Dash of pepper

  • Dash of thyme

  • SAUCE

  • 1

    cup of barbeque sauce

  • 4-5

    heaping tablespoons of grape jelly (yep, I was surprised too)

  • 1/4

    cup water (optional, I added this water, it wasn't part of the recipe)

Directions

Mix the above ingredients together well. On a baking sheet (the kind with sides, lined with foil, or a wire rack with a tray to catch the fat) that you've sprayed with non-stick cooking spray-- roll the mixture into small 1 inch or smaller balls and place on your bake ware of choice. Only a small amount of room in between meatballs is required. They do not lump together when cooking. Cook at 350ºF for about an hour. Halfway through the cooking time you can turn each one (or if you're using the pan with sides, just give the pan a little shake) and continue cooking. When the meatballs are cooked (cut one in half and make sure it's cooked all the way through) remove them from the oven and lower your oven temperature to 325ºF. Place your meatballs in a baking dish. I used a corningware casserole container for the next step. Pour the mixture over the cooked meatballs. Bake (at 325ºF) covered (I cover with foil) for 45 minutes to an hour. The mixture will be bubbly and dark.

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