
-
- 15
- Minutes
Prep Time -
- 30
- Minutes
Cook Time -
- 40
- meatballs
Servings
Barbecued Meatballs
INGREDIENTS
- 1 cup Hungry Jack® Mashed Potato Flakes
- Crisco® Original No-Stick Cooking Spray
- 1-1/2 pounds lean ground beef
- 2 eggs, beaten
- 1/3 cup milk
- 1/2 cup finely chopped onion
- 4 cloves minced garlic
- 1 tablespoon chili powder
- 2 teaspoons salt
- 2 teaspoons ground pepper
INSTRUCTIONS
- Heat oven to 400°F. Line large baking sheet with foil or parchment paper. Coat with no-stick cooking spray.
- Combine ground beef, potato flakes, eggs, milk, onion, garlic, chili powder, salt and pepper in large bowl. Form meatballs about 1-1/2 inches in diameter, using small cookie scoop or 2 tablespoons meat mixture. Place on prepared baking sheet.
- Bake 20 to 30 minutes or until golden brown. Drain on paper towel lined plate, if necessary.
- Combine ketchup, brown sugar, garlic, onion, vinegar and Worcestershire sauce in small saucepan. Heat over medium-high heat until comes to a boil. Simmer 5 minutes, stirring occasionally. Toss cooked meatballs in glaze.
Optional Garnish
- Shredded lettuce
- Prepared mashed potatoes, rice or egg noodles
BBQ Glaze
- 1 cup ketchup
- 1/2 cup firmly packed brown sugar
- 2 cloves minced garlic
- 1/2 cup finely chopped onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- Place 3 to 4 meatballs over shredded lettuce if desired, in hoagie roll to make meatball subs. Sandwich individual meatballs between two halves of small potato rolls to make sliders.
- Place meatballs in slow cooker to keep warm. Serve with toothpicks as appetizers.
- Serve over prepared Hungry Jack Mashed Potatoes, rice or egg noodles.