Oven Barbecued Meatballs
|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.