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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The sweet, thick barbecue sauce clings to large tasty meatballs. This recipe is one of my favorites to take to potlucks or to serve as a meal after harvest. Ingredients:
1 cup quick-cooking oats |
1 egg |
1/3 cup evaporated milk |
3/4 teaspoon chili powder |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
1-1/2 pounds ground pork |
1 cup ketchup |
3/4 cup packed brown sugar |
2-1/2 teaspoons liquid smoke, optional |
1/2 teaspoon lemon juice |
Directions:
1. In a large bowl, combine the first seven ingredients. Crumble pork over mixture and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 160°. Drain on paper towels. Transfer to an ungreased 2-qt. baking dish.
2. Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved. Pour over meatballs. Bake, uncovered, at 375° for 10-15 minutes longer or until heated through. Yield: 6 servings.
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