Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 1 Tablespoon(s) Olive oil 3/4 Cup(s) Finely chopped onion 2 Pound(s) Lean ground beef 1/2 Cup(s) Dry seasoned bread crumbs 2 Eggs 1/2 Cup(s) Milk 1 1/2 Teaspoon(s) Dried oregano 1 1/2 Teaspoon(s) Dried basil 1 1/2 Teaspoon(s) Garlic salt 1 Teaspoon(s) Seasoning salt 1 Teaspoon(s) Worcestershire sauce 1/2 Teaspoon(s) Ground black pepper 1/3 Cup(s) Ketchup 1/3 Cup(s) Barbecue sauce 1/4 Cup(s) Packed brown sugar 1 1/2 Teaspoon(s) Distilied white vinegar |
Directions: 1. Heat oven to 325-F
2. Heat olive oil in medium-size skillet. Add onion, saute 10 minutes or
until very tender.
3. 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.
4. Shape beef mixture into 2-inch meatballs. Arrange in single layer, not
touching each other, in 15 x 10 x 2- inch baking pan.
5. Bake, uncovered, in 325-F oven for 20 minutes.
6. Meanwhile, prepare sauce: Combine ketchup, barbecue sauce, brown sugar,
vinegar and pinch garlic salt in small saucepan. Heat over medium heat just
until simmering.
7. 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.
8. Return baking pan to 3250 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-F, place tightly covered pan in oven.)
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