Barbequed Meatballs

Rachel won't let it go, so here's a recipe. I tried her cream sauce meatballs and unfortunately I had these to compare to so... I guess you could say "I've had better!"

1 egg, lightly beaten
1 can evaporated milk (5 ounces)
1 cup quick-cooking oats
1/2 cup finely chopped onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. pepper
1-1/2 lbs grounds beef

Sauce:
1 cup ketchup
3/4 cup packed brown sugar
1/4 cup chopped onion
1/2 tsp. liquid smoke, optional
1/4 tsp. garlic powder

In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-inch balls; place in a greased baking dish. Bake, uncovered, at 350 for 18-20 minutes or until meat is no longer pink. Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.

I serve it on egg noodles.

Meatballs with Cream Sauce

Yep, it's me again. These were great! And relatively easy.

MEATBALLS:

1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour

CREAM SAUCE:
2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley

In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or egg noodles (I used egg noodles and loved the result!).

Swedish Meatballs

1 can condensed cream of mushroom soup

1/2 cup water

1/4 cup sour cream

1 lb ground beef

1/2 cup soft bread crumbs

1/4 cup finely chopped onion

1 egg beaten

1/4 tsp ground nutmeg

2 tsp vegetable oil

Hot cooked egg noodles

cherry tomatoes and fresh parsley for garnish

Directions:

In a small bowl, combine soup, water, sour cream; set aside

In medium bowl, mix thoroughly beef, breadcrumbs, onion, egg, and nutmeg. Shape mixture into 16 meatballs.

In a 10-inch skillet over medium heat, in hot oil, brown meatballs a few at a time until thoroughly cooked and no longer pink. Spoon off excess fat.

Stir in soup mixture. Reduce heat to low. Heat through; do not boil. Serve over noodles. Garnish with tomatoes and parsley if desired.

*makes 4 main dish servings.

Kid Friendly Sloppy Joes

Ok, it's about time I post this since I suggested the recipe idea! This one is very good because there are no chunks and it's sweet--kids like it! Mom and Dad said it is blog-worthy!

Brown and drain 1 lb. hamburger

Mix and add:

1/4 c. ketchup
1/2 c. (1 can) tomato sauce
1/2 tsp. dry mustard
1 T. vinegar
1 T. worchestershire sauce
1/2 tsp. salt
1/8 tsp. pepper (or less)
1/4 c. brown sugar -very packed
1/4 tsp. chili powder

Simmer 1 hr. until sauce is very thick and will not make buns soggy!