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Baked BBQ Meatballs

Join Amy Snell as she shares a menu that includes delicious meatballs that can be prepared in advance. We discuss creative hospitality which recognizes that hospitality can sometimes be challenging, especially when faced with difficult circumstances. Life consists of different seasons, and our health is no exception. There will be times to ask for help and times to let others enter into your trials. Don't take that blessing from them! Stay tuned for some throwback must-have kitchen items! We're so glad you're here! (Visit www.comeoverfordinner.com for recipes, product links, and more!)



Baked BBQ Meatballs (adapted from a recipe by Sherry Hall)

Meatballs: 3 pounds ground chuck 1 can evaporated milk 2 eggs, beaten 2 teaspoons salt 2 cups quick oats 1 cup chopped onion 2 teaspoons chili powder ½ teaspoon garlic powder Sauce: 2 cups ketchup 1 ½ cups brown sugar ½ teaspoon garlic powder 2 tablespoons liquid smoke ½ cup chopped onion (Can double the sauce to serve extra on top of mashed potatoes.)

Serve with: Potatoes – mashed, smooshed, or roasted (Can use washed fingerling potatoes. Drizzle with olive oil, salt, and pepper. Roast at 425° until crunchy on the outside and soft on the inside.) Corn Fresh green beans – Boil until al dente. Drain and coat lightly with olive oil, salt, pepper, and fresh Parmesan cheese. Dinner rolls or bread, optional


Directions:

1. Preheat oven to 350°.

2. Mix all ingredients together in a large bowl. Shape into 2-inch balls. Place in a single layer using 2-9”x13” pans and top with sauce. Bake uncovered for 1 hour.


*These freeze well, cooked or uncooked.


Baked BBQ Meatballs - Hall's Balls
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