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Barbecued Beans And Meatballs

Chef.at.Home's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Bean

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