Donna Greenleaf
Pratt, Kansas
Donna’s Barbeque Meatballs
12 oz. evaporated milk
3 lbs. hamburger
2 c. oatmeal
1/2 tsp. garlic powder
1/2 tsp. pepper
2 eggs
1/2 c. chopped onion
2 tsp. salt
2 tsp. chili powder
Mix above ingredients; form into balls the size of walnuts and place in a single layer in a greased 9 x 13 baking dish. (NOTE: Vicki splits into two 9 x 9 foil pans and freezes one.)
Sauce:
2 c. ketchup
2 c. brown sugar
2 T. liquid smoke
1/2 tsp. garlic powder
Mix all together and pour over meatballs. Bake for 1 hour at 350 degrees.
Delicious! Donna has been a great contributor for our Between Friends cookbook. What a treat these are!
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[…] *Note: If frozen, allow to thaw in the refrigerator for about 24 hours, then bake as directed or until bubbly. Click Here for Easy Print Recipe. […]
Am I right in noting that those meatballs are not browned before putting in the pan? Shirley
Hi Shirley…You are correct…These meatballs are not browned before you bake them. Just put the raw meatballs in the 9×13 and pour barbeque sauce over all. If it has been frozen, thaw as much as possible, then allow a little extra baking time to be sure that the meatballs are done. Enjoy! Hope your Swedish Meatballs were yummy too! Vicki