BBQ Meatball Appetizer

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BBQ Meatball Appetizer BBQ Meatball Appetizer

Sweet and tangy, great for parties.

Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

2 pounds ground beef
1 pound ground pork
1 cup evaporated milk
1 cup dry bread crumbs
2 large eggs
2 tablespoons olive oil
1 Large onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon black pepper
1 Jar Paula Deen BBQ Sauce





In a small saute pan, heat olive oil and saute onions,celery and garlic until onions are translucent.
Set aside.

In a large mixing bowl, combine ground beef, ground pork, milk, bread crumbs, eggs, onion mixture, salt, chili powder and pepper. Mix well.

Shape mixture into 1-inch balls. Place in a single layer on cookie sheets lined with waxed paper.

Freeze until solid; transfer to freezer bags until ready to cook.

Place frozen meatballs in a 13- by 9-inch baking dish; pour sauce over them. Bake for about 1 hour at 350°.  Serve warm.

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Reader Comments:


Love you! I, too, am diabetic and you are an inspiration to all of us! You look wonderful - as always! Keep up the good work!

By Debbie Dugas on January 25, 2013


You crab balls do not tell you how much crab you are using

By shelley on January 25, 2013


I was diagnosed with Diabetes 2 in 2008. I have lost 80 pounds by carb counting. I would really like to see you put the nutrition information for the recipes. If I don't see that information in recipes that I am looking for I don't buy the magazine or use the website. Thank you, Mary Clark

By Mary Clark on January 24, 2013


I bought a bottle of the sweet bourbon sauce but can't seem to fine recipes on your website.....

By Patty on February 05, 2012


By Anonymous on May 22, 2011


Meatballs were tasty and had a great texture, not too hard. I used regular BBQ sauce since I was unable to find Paula's sauce. I took them to a party, all eaten but one. Yummy.

By Anonymous on September 13, 2010


By Anonymous on July 28, 2010


I used this recipe for a party I catered. Because some of the guests did not eat pork for religious reasons, I made some with pork and some without (and labeled them as such) and got compliments for both versions. The ones with the pork were a little jucier than the ones without, but both were a hit.

By tngram on September 19, 2009

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