Barbecue Meatballs Recipe III

Barbecue Meatballs Recipe III

Meatball Ingredients:
1 tbsp veggie oil – for frying
1 c of bread crumbs
1 tsp of garlic powder
2 lbs of ground beef
2 pkgs of onion soup mix
2 pcs of eggs
2 tsps of Worcestershire sauce

Sauce Ingredients:
1/4 c of “red wine” vinegar
1/4 c of Worcestershire sauce
1/2 c of sugar (brown)
1/2 c of sweet pickle relish
1/2 c of beef in broth
2 canned tomato paste (12 oz)
2 garlic cloves; minced
2 pcs of onions; sliced
2 tsps of mustard (dry)
2 tsps of salt

In a medium-sized bowl, combine the beef, bread crumbs, garlic powder, onion soup mix, 2 tsps Worcestershire sauce, and eggs. Mix well using fork or your hand. Mold into walnut-sized balls. Set aside.

Place a medium-sized nonstick skillet with veggie oil over medium heat. When the oil is hot, roll the meatballs over ’til golden. Remove from heat and transfer to a platter with paper towel to drain excess oil.

Combine onions, tomato paste, and garlic, 1/4 cup of Worcestershire sauce, red wine vinegar, brown sugar, pickle relish, beef broth, salt, and mustard in a medium-sized bowl. Whisk well.

Pour the mixture into the crockpot, followed by the meatballs. Stir it well. Cover the crockpot with the lid. Cook for 5-6 hours. Serve hot with party flags (toothpicks).

>> Barbecue Meatballs Recipe III