Hickory Barbecue Meatball Sandwiches |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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80/20 quality ground beef works very well, but you'll have more run off. I 'd prefer, maybe, 85/15 quality. You may reserve about 1/2 cup of sauce to serve with sandwiches. Ingredients:
2 lbs ground beef |
1 1/2 cups breadcrumbs |
1/4 cup chopped white onion, chopped very fine |
1/2 cup evaporated milk (no substitute) |
1 teaspoon garlic powder |
2 eggs |
salt and pepper |
1 1/4 cups ketchup |
3/4 cup hickory barbecue sauce (can sub regular bbq sauce with 3/4 tsp liquid smoke added) |
3 tablespoons brown sugar |
1/2-1 teaspoon dried chipotle powder |
1 dash garlic powder |
toasted bun |
cheddar cheese (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine ground beef, bread crumbs, onion, milk, salt & pepper and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9×13 inch baking dish.
3. In a small mixing bowl, combine ingredients for the sauce and then pour barbecue sauce over the meatballs. (If desired, reserve small amout of sauce for sandwiches.).
4. Bake for 30 minutes. After 30 minutes of bake time, turn the meatballs over and drain off the grease. Cover pan with aluminum foil and bake an additional 30 minutes. Remove foil and drain grease.
5. To serve, place enough meatballs and sauce on a toasted bun to fill. Top with cheddar cheese.
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