Spicy Barbecue Meatballs recipe


  • ½ cups Ketchup
  • 2 teaspoons Sugar
  • 1-½ Tablespoon Worcestershire Sauce
  • 1 Tablespoon Apple Cider Vinegar
  • 1 teaspoon Red Pepper Flakes
  • ½ cups Minced Onion
  • 1 clove Minced Garlic
  • ½ teaspoons Black Pepper
  • 1 pound Ground Beef
  • ½ cups Minced Onion
  • 1 Egg
  • ½ cups Quick Cook Oats
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 cloves Minced Garlic
  • 2 Tablespoons Milk
  • ½ cups Vegetable Oil
  • ½ cups Cornstarch

Cooking Instructions

Combine sauce ingredients in a small bowl. Set aside. Preheat oven to 350 F. Using your hands, combine the meatball ingredients in a large bowl. Mix until combined but not overworked.

Form the meatballs by pinching off a small amount of the mixture and roll in the palm of your hands. You want the meatballs to be the size of a golf ball.

Heat the oil in a large skillet. You want enough oil in the pan to come up about 1/2-inch. The oil should be hot enough to sear but not so hot that it smokes.

Roll the formed meatballs in the cornstarch, shaking to remove excess.

Place meatballs in the heated oil (don’t crowd the pan—you’ll probably need to do this in batches) and cook for 2 minutes, turn and cook for an additional 2 minutes. Remove from the pan and repeat with the remaining balls.

Place the meatballs in a large baking dish with high sides. Pour the sauce over the top of the balls.

Tightly cover the dish with aluminum foil. Place in a preheated 350 F oven for 1 hour.Remove from the oven and enjoy

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