Meatballs In Barbecue Sauce Recipe

Ingredients

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• meatballs shopping list
• 1 lb. lean ground beef shopping list
• 1/2 lb. lean ground pork shopping list
• 1 lb. veal shopping list
• 4 slices white bread (Sunbeam is best) shopping list
• 3/4 cup whole milk shopping list
• 1 finely chopped onion shopping list
• 2 teaspoons salt shopping list
• 1/4 teaspoon pepper shopping list
• 1 minced glove of garlic shopping list
• 1/8 teaspoon nutmeg shopping list
• 1/8 teaspoon allspice shopping list
• 2 eggs slightly beaten shopping list
• barbecue sauce shopping list
• 1/3 cup minced onion shopping list
• 3 Tablespoons butter shopping list
• 1 Cup ketchup shopping list
• 1/3 cup white vinegar or fresh lemon juice shopping list
• 2 Tablespoons brown sugar shopping list
• 1/2 cup water shopping list
• 2 teaspoons prepared mustard shopping list
• 2 tablespoons worchestershire sauce shopping list
• 1/8 teaspoon salt shopping list
• meatballs shopping list
• -Have meats ground together 2 or 3 times. (I use an old-fashioned meat grinder because my deli won't do it for me.) shopping list
• - In a seperate bowl, tear bread into small-medium pieces, and milk, and stir together to make a "paste". shopping list
• -Add to meat mixture in mixing bowl. shopping list
• -Lightly mix in the rest of the seasonings and the beaten eggs. shopping list
• -Form into 1-inch balls. shopping list
• -Set on wax paper-covered baking sheet and let stand for about 30 minutes. (Lets the seasoning marry with the meat.) shopping list
• **While meatballs are marrying, you can start the barbecue sauce** shopping list
• -Brown meatballs in 1/2 inch of hot fat(grammy's way) or oil. Pour off fat and put meatballs back into covered skillet. shopping list
• -Add barbecue sauce and cook about 30 minutes. shopping list
• barbecue sauce shopping list
• -Saute onions in butter until lightly brown. shopping list
• -Add remaining ingredients. Cover and simmer for 10 minutes. shopping list
• TO FREEZE: Cool and package in freezer containers. To serve, remove from freezer and either but them in a covered chafing dish or skillet over medium heat until hot (about 25 minutes). I don't recommend microwaving to thaw because it changes the texture of the meatball signifigantly. shopping list