Barbecued Beans And Meatballs
|Eggs||3 , beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Instant minced onion||2 Tablespoon|
|Soft bread crumbs||3 Cup (48 tbs)|
|Ground beef||3 Pound|
|Canned pork and beans in tomato sauce||62 Ounce (2 Cans, 31 Ounce Each)|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Canned whole kernel corn||24 Ounce, drained (2 Cans, 12 Ounce Each)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Tablespoon|
|Fully cooked smoked sausage links/Frankfurters||8|
|Shredded american cheese||2 Cup (32 tbs)|
In a large bowl combine eggs, milk, and instant minced onion; let stand 5 minutes.
Stir in bread crumbs, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Add ground beef; mix well.
With wet hands, shape mixture into 48 two-inch meatballs.
Place meat balls in two 15 1/2 x 10 1/2 x1 inch baking pans.
Bake, uncovered, at 375° for 20 minutes.
Drain off fat.
Meanwhile, in a large Dutch oven combine pork and beans, tomatoes, corn, tomato sauce, brown sugar, molasses, and mustard.
Heat till boiling.
Cut sausages or frankfurters crosswise into thirds.
Divide sausages and meatballs between two 3-quart casseroles.
Turn half the bean mixture into each casserole.
Stir to combine.
Bake, uncovered, at 375° for 1/2 hours, stirring occasionally.
Sprinkle with cheese.
Bake till cheese melts, 2 to 3 minutes longer.