Adrians Boutique

Donna's Barbeque Meatballs

Welcome back to our Blog…today’s featured recipe comes from a talented cook, Donna Greenleaf, from Pratt, Kansas.  We have featured some of her other recipes in our Adrian’s E-Newsletters, and she certainly knows her way around the kitchen!  Hope you will enjoy these deliciously sweet meatballs.  Perfect freezer dish!  Divide up the recipe for a “eat some now, freeze some to give away or serve later” kind of meal.

I had such a sweet note from a friend, Shirley Grose, from southern California..”…I also just printed off the chicken salad recipe and the chicken enchiladas. I do cooking for sick people in our church from time to time–new moms, people who are down on their luck, etc., so I want to make some of these recipes and package them in those freezer pans with cardboard lids, in quantities that would feed the # of people in their families (i.e. 2 parents; 1 kid), etc. These recipes are giving me new ideas.”  This is EXACTLY what I wanted to happen with our recipe Blog, newsletters, etc.  Homemade food is such a blessing to families or individuals.  Thank you for your compassion and willingness to serve Shirley!

Farm fresh eggs...a treat!

This is such a simple recipe…just mix up all of the meatball ingredients together in a large bowl.  Squish it really good and mix thoroughly.  Then form into meatballs.  Line them up in a single layer in a 9 x 13 pan.

Barbeque Meatball Recipe

We actually made about 1 1/2 times this recipe and made a meatloaf out of about a third of the mixture.

We decided to make a Meatloaf too!

Mix up the sauce and pour over meatballs. Bake at 350 for about an hour.This will be delicious served with a potato casserole, over rice, and a perfect dish to share at a Potluck or to share with another family.  YUM!  Thank you Donna for sharing your recipe!

Barbeque Meatballs

Meatballs:
12 oz. evaporated milk
3 lbs. ground beef
2 c. oatmeal
1/2 tsp. garlic powder
1/2 tsp. pepper
2 eggs
1/2 c. onion, chopped
2 tsp. salt
2 tsp. chili powder

Mix all ingredients; shape into balls the size of walnuts. Place in a single layer in a 9 x 13 pan that has been sprayed with non-stick spray.

Sauce:
2 c. catsup
2 c. brown sugar
2 T. liquid smoke
1/2 tsp. garlic powder

Mix all together and pour over meatballs.  Bake for about one hour at 350 degrees.

*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.

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Downtown Buhler, Kansas

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This recipe is featured in Adrian’s “Between Friends” Cookbook.