Meatballs
1 Tbs. olive oil
3/4 cup finely chopped onion
2 lbs. lean ground beef
1/2 cup dry seasoned bread crumbs
2 eggs
1/2 cup milk
1-1/2 tsp. dried oregano
1-1/2 tsp. dried basil
1-1/2 tsp. garlic salt
1 tsp. seasoning salt
1 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
SAUCE:
1/3 cup ketchup
1/3 cup barbecue sauce
1/4 cup brown sugar
1-1/2 tsp. distilled white vinegar
pinch garlic salt
Heat oven to 325. Heat olive oil in medium-size skillet. Add onion;
sauté 10 minutes or until very tender. Combine beef, crumbs, eggs,
milk, oregano, basil, garlic salt, seasoning salt, Worcestershire,
pepper and onion in bowl; lightly mix with wooden spoon or hands
until combined but not overmixed. Shape beef mixture into 2"
meatballs. Arrange in single layer, not touching each other, in 15x10
baking pan. Bake, uncovered, for 20 minutes. Meanwhile, prepare
sauce: Combine ketchup, barbecue sauce, brown sugar, vinegar and
pinch garlic salt in small saucepan. Heat over medium heat just
until simmering. Remove meatballs from pan to paper toweling to
drain. Wipe out baking pan. Return meatballs to pan; cover with
ketchup sauce. Cover pan tightly with aluminum foil. Return baking
pan to oven and bake for 20 minutes or until meatballs are no longer
pink in center. To keep meatballs warm up to a half-hour, decrease
oven temperature to 200; place tightly covered pan in oven. |
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