While we were in Ohio, one of my favorite aspects was visiting our families and getting to try all of their yummy homemade dinners. The best part was when we stumbled upon a recipe that has been passed around the family and perfected over the years – homemade barbecue meatballs. This just so happens to be one of those gems that you can’t pass up on, so I quickly asked for the recipe (while stuffing my face with another meatball for good measure).
My sister-in-law made us a big batch of these for us while we were in Cincinnati - seriously, they were the best meatball I have tried to date. The hickory barbecue, tangy tomato ketchup, and sweet kick of brown sugar in the sauce was a great balance to the garlic and onion in the meatballs.
I couldn’t wait to try these again when we came home to Kansas City. Luckily for us, a local grocery store had a huge meat sale last week and so we stocked up on a few of our favorite deli items. One such item was lean ground turkey meat which we decided to try out as our meatball meat.
We made these delicious barbecue meatballs into sandwiches when we got home to switch things up a bit (and use up extra hot dog buns – they always give you so many!). Plus, I have to admit, they make pretty little sandwiches for a photograph.
And speaking of photography, for fun I decided to do a 30 day challenge for photography. The challenge I am doing was actually put together by bloggers for the month of June. So, nice and late, I have decided to do it for July-ish/August-ish. Here are my first couple days: a vintage self-portrait and my favorite shoes!
As for these meatballs…we are already talking about making them again and we still have a few for leftovers!
makes 6-8 sandwiches (24 large meatballs)
- 2 pounds 80/20 ground beef
- 1 1/2 cups bread crumbs
- 1/4 cup chopped white onion (very fine and not chunks)
- 1/2 cup evaporated milk
- 1 teaspoon garlic powder
- 2 eggs
- pepper to taste
- 1 and ¼ cup Ketchup
- ¾ cup KC masterpiece hickory barbeque sauce (if you don’t have the hickory flavor sauce, you can add approx. 3/4 teaspoon hickory smoke powder or liquid smoke)
- 3 tablespoons brown sugar
- garlic powder to taste
- pepper to taste
- Preheat oven to 350 degrees. In a large bowl, combine ground beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9×13 inch baking dish.
- In a small mixing bowl, combine ingredients for the sauce and then pour barbecue sauce over the meatballs. Bake for 1 hour.
- While baking: At 30 minutes – turn the meatballs over halfway through and drain the grease off halfway through and at the end. The sauce can make them burn on top so put foil on top the whole time or at least the last 30 minutes of the bake time. You can also reserve more sauce to put on top toward the last 30 minutes.