Jenny's Barbecued Meatballs |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Another delicious treat from my friend Jenny. Jenny uses the oatmeal, but I usually use the bread. I also like dijon mustard. Jenny served this as a main dish over rice, along with her Corn Bake. Ingredients:
2 cups quick-cooking oatmeal or 2 cups white bread, torn into cubes |
1 cup milk (i use skim) |
2 lbs lean ground beef |
1/2 cup onion, chopped |
2 teaspoons salt (to taste) |
2/3 teaspoon black pepper (to taste) |
1/2 cup ketchup |
1 cup water |
1 cup ketchup |
1/3-1/2 cup cider vinegar |
3 tablespoons worcestershire sauce |
3 tablespoons brown sugar (brown sugar splenda is fine) |
1 (8 ounce) can pineapple tidbits, drained or 1 (8 ounce) can crushed pineapple |
1/2 teaspoon mustard or 1/2 teaspoon dijon mustard |
Directions:
1. Preheat oven to 350°F.
2. Soak bread or oatmeal in milk until softened.
3. Meanwhile, combine remaining meatball ingredients in a large bowl.
4. Add soaked bread and mix well (I add any remaining liquid).
5. Form into large meatballs and place into an ungreased 9x13 casserole.
6. Combine sauce ingredients and pour over meatballs.
7. Bake in oven for 45 minutes for large meatballs, or 25 minutes if you prefer mini meatballs.
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