Stock your freezer with these meatballs and you'll always have a tasty appetizer on hand. We even like to eat them as a main dish with rice or noodles on busy weeknights. —Anna Finley, Columbia, Missouri
Can you freeze Barbecue Glazed Meatballs?
Freeze cooled meatball and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary.
Ingredients
- 2 cups quick-cooking oats
- 1 can (12 ounces) fat-free evaporated milk
- 1 small onion, finely chopped
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 3 pounds lean ground beef (90% lean)
- sauce:
- 2-1/2 cups ketchup
- 1 small onion, finely chopped
- 1/3 cup packed brown sugar
- 2 teaspoons liquid smoke, optional
- 1-1/4 teaspoons chili powder
- 3/4 teaspoon garlic powder
Directions
- Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
- Place meatballs on greased racks in shallow baking pans. Bake until cooked through, 15-20 minutes. Drain on paper towels.
- In a Dutch oven, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Add meatballs; heat through, stirring gently.
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