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Oven Barbecued Meatballs's picture
  Lean ground beef 2 Pound
  Ketchup 1 1⁄3 Cup (21.33 tbs), divided
  Seasoned dry bread crumbs 3 Tablespoon
  Egg 1 , beaten
  Dried onion flakes 2 Tablespoon
  Garlic salt 3⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Packed brown sugar 1 Cup (16 tbs)
  Canned tomato paste 6 Ounce (1 Can)
  Reduced sodium soy sauce 1⁄4 Cup (4 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Hot pepper sauce 1 1⁄2 Teaspoon
  Bell peppers 1 Cup (16 tbs), diced

PREHEAT oven to 350°F.
Combine ground beef, 1/3 cup ketchup, bread crumbs, egg, onion flakes, garlic salt and black pepper in medium bowl.
Mix lightly but thoroughly; shape into 1-inch meatballs.
Place meatballs in two 15x10-inch jelly-roll pans or shallow roasting pans.
Bake 18 minutes or until browned.
Transfer meatballs to slow cooker.
MIX remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar and hot pepper sauce in medium bowl.
Pour over meatballs.
Cover and cook on LOW 4 hours.
Serve with cocktail picks.
Garnish with bell peppers, if desired.

Recipe Summary

Side Dish
Slow Cooked
Cook Time: 
240 Minutes

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