Bbq Meatballs And Baked Potatoes Food
BARBECUE MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.
- Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.
BBQ MEATBALLS AND BAKED POTATOES
Steps:
- Meatballs:
- Preheat oven to 350°F. Spray 9 X 13 cake pan with cooking spray. Mix all ingredients together, roll into balls (a little larger than a golf ball). Place in cake pan 4 or 5 across and 6 to 7 down.
- Put meatballs into oven, bake for 30 min. You can also put in your potatoes at this time. (Start making BBQ sauce -- recipe below). After 30 minutes, take out meatballs, turn meatballs over and drain any grease. After pouring BBQ sauce over meatballs, return to oven for approximately 35 min. or until your potatoes are done, depending on what size they are.
- BBQ sauce:
- Mix all ingredients in a med. to large sauce pan. Bring to a boil and then simmer for 5 min. Remove from heat. Pour over meatballs after they have baked for the first 30 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED BBQ MEATBALLS
Make and share this Baked BBQ Meatballs recipe from Food.com.
Provided by rookiecook92
Categories Meat
Time 1h10m
Yield 10-15 meatballs, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix ground beef, salt pepper, oatmeal, and milk together.
- Form into balls.
- Place in and oven-safe pan.
- In a bowl, mix water ketchup, Worcestershire sauce, dry mustard, and sugar.
- Pour sauce evenly over meatballs.
- Bake at 375 degrees for 1 hour.
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BBQ MEATBALLS AND MASHED POTATOES - VALERIE'S KITCHEN
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5/5 (6)Total Time 50 minsCategory Main CourseCalories 520 per serving
- Line a rimmed baking sheet with heavy-duty foil and coat it well with nonstick cooking spray. Preheat oven to 425 degrees F.
- In a large bowl, combine all the meatball ingredients through the pepper. Add ground beef and mix well to combine. Shape into balls and place on prepared baking sheet. Bake for 15 to 16 minutes, or until nicely browned. You don't need to cook them completely through at this point. Remove pan from oven and transfer meatballs to a large baking dish.
- Reduce oven temperature to 350 degrees F. Whisk together the sauce ingredients and pour over the cooked meatballs in the baking dish. Place dish in the oven for 15 to 18 minutes or until meatballs are cooked through and no longer pink in center and sauce is heated through.
- While meatballs are cooking, add potatoes to a large pot and add cold water until potatoes are covered by about one inch. Add a couple of teaspoons of salt and bring water to a boil over HIGH heat. Reduce heat, cover, and simmer for 20 to 25 minutes, or until very tender all the way through when pierced with a fork or the tip of a sharp knife. Drain well Return the well-drained potatoes to the warm, empty pot and set it over LOW heat, tossing the potatoes, for a minute or two to evaporate any remaining moisture and let the potatoes dry a bit. Remove them from the heat. Add 1/2 cup warmed milk, 3 tablespoons butter, 1 teaspoon salt and fresh ground black pepper, to taste. Use a hand mixer to mix until creamy and smooth, being careful not to overmix. Taste and add additional salt, if needed.
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