• 15
    Prep Time
  • 30
    Cook Time
  • 40

Barbecued Meatballs


  • 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


  1. Heat oven to 400°F. Line large baking sheet with foil or parchment paper. Coat with no-stick cooking spray.
  2. 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.
  3. Bake 20 to 30 minutes or until golden brown. Drain on paper towel lined plate, if necessary.
  4. 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
  1. 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.
  2. Place meatballs in slow cooker to keep warm. Serve with toothpicks as appetizers.
  3. Serve over prepared Hungry Jack Mashed Potatoes, rice or egg noodles.