Barbecue Meatballs
Yield: About 5 dozen
Cook Time: 10-15 minutes
Tips: Serve with toothpicks and a bowl of sauce on the side for dipping.
Looking for an easy appetizer idea that pleases a crowd, is enjoyed by all ages and is amazingly easy to prepare? This Barbecue Meatballs recipe fits the bill!
Mini-sized ground beef meatballs are seasoned with a little minced onion, fresh parsley and Worcestershire sauce and are then tenderized with egg, milk and bread crumbs. The sauce is a simple combination of red chili sauce and grape jelly, which combined makes a unique and very flavorful sauce. Simply brown these mini appetizers in a skillet, heat the sauce enough to melt the grape jelly, then combine the meatballs with the sauce and serve!
This recipe makes about 5 dozen meatballs that are great for any gathering or event. You can either insert tooth picks in the meatballs or provide toothpicks on the side, along with a bowl of the sauce for dipping, then watch them disappear! This BBQ Meatballs recipe can also be used as a quick energy snack any time of day, and heats up in in the microwave in seconds.
Ingredients
- 1 lb. lean ground beef
- 1/2 cup dry bread crumbs
- 1/3 cup minced onion
- 1/4 cup milk
- 1 egg, beaten
- 1 tablespoon chopped fresh flat leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 10-12 oz. can red chili sauce
- 10 oz. grape jelly (1 10-oz. jar or use 10 oz. from an 18-oz. jar)
Directions
In a large mixing bowl, combine ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper and Worcestershire sauce. Mix (mixing with hands works best) until thoroughly combined.
Form meat mixture into 1-inch balls and cook in a nonstick skillet until surfaces are browned. Remove meatballs from skillet, drain fat and wipe skillet clean with a paper towel.
Add chili sauce and grape jelly to skillet over medium heat. Stir until jelly has completely melted. Return meatballs to skillet and mix with sauce. Heat for about 5 minutes until heated through. Serve warm with tooth picks and a small bowl of sauce for dipping.
Form meat mixture into 1-inch balls and cook in a nonstick skillet until surfaces are browned. Remove meatballs from skillet, drain fat and wipe skillet clean with a paper towel.
Add chili sauce and grape jelly to skillet over medium heat. Stir until jelly has completely melted. Return meatballs to skillet and mix with sauce. Heat for about 5 minutes until heated through. Serve warm with tooth picks and a small bowl of sauce for dipping.
