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BBQ Meatballs

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Gave this meatball recipe a try last weekend, not bad at all. Used all venison, should have probably mix in some beef or pork to add some fat though…

Barbecued Meatballs

Meatballs:

1 lb lean ground venison, crumbled

1/2 cup instant white rice

1/4 cup finely chopped onion

1/2 tsp salt

1/4 tsp pepper

1/8 tsp cayenne

Sauce:

1 bottle (12 oz) chili sauce

2/3 cup grape jelly

1/4 tsp garlic powder

1/4 tsp cayenne

Heat oven to 400

In a large mixing bowl, combine all meatball ingredients. Shape mixture into 16 meatballs, about 1-1/2” in diameter. Arrange meatballs in an 8” square baking dish and bake for 15 minutes. Drain.

Combine all sauce ingredients in a 1 quart saucepan and bring to a boil over medium-high heat. Cook for 3-4 minutes, or until jelly is melted, stirring constantly.

Pour heated sauce over drained meatballs. Bake for 10-12 minutes, or until sauce is hot and bubbly. Serve over mashed potatoes, or hot cooked noodles, if desired.

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Thanks for sharing Tom. Gonna have to print that one off and add to the book.

Last time we did meatballs here, used a little bacon mixed in with the veni. Used cabelas italian sausage seasoned ground veni.

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The grape jelly/chili sauce combo has been a staple on meatballs in my finally for many years. My mom makes a crock pot of them every Christmas Eve and we all usually fight over them. I do like the idea of adding some cayenne pepper to it to spice them up a bit though.

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Here's a zesty meatball recipe that we make a lot. Works awesome with venison.

Meatballs:

1 1/2 to 2 lbs Ground Beef or Venison

1/4 to 1/2 Cup Finely Chopped Onion

1-2 Tablespoons Worcestershire Sauce

Salt to taste

Pepper to taste

1 Egg

About 1/2 Cup Dry Bread Crumbs

1/4 Cup Water

2 Tablespoons Parsley Flakes

2-3 Garlic Cloves or Garlic Powder to taste

Mix well shape into 1”-2” balls, bake at 350 until done about 15-20 minutes.

Zesty Meatball Sauce:

3/4 Cup Worcestershire Sauce

3/4 Cup Sugar

1/4 Cup plus 2 Tablespoons Vinegar

3- 8oz. Cans to Tomato Sauce

Parsley (optional)

Combine the ingredients, except for the parsley in a medium saucepan, bring to a boil. Cook over low heat for one minute, stirring constantly. Pour sauce over the cooked meatballs. Garnish with the parsley is desired. May need to double the sauce depending on the amount of meatballs

This works well is a crock pot. Place the cooked meatballs in a crockpot and pour the sauce over the top. Turn the crockpot on low to keep the meatballs hot.

Archerjg

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You guys gotta get Ashley's recipe.....

it will blow them all outta the water..

.....right Slash??

Sure..... nice guy.......brag and not share!

I'll trade you my favorite meatball recipe for hers?

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Gave this meatball recipe a try last weekend, not bad at all. Used all venison, should have probably mix in some beef or pork to add some fat though…

Barbecued Meatballs

Meatballs:

1 lb lean ground venison, crumbled

1/2 cup instant white rice

1/4 cup finely chopped onion

1/2 tsp salt

1/4 tsp pepper

1/8 tsp cayenne

Sauce:

1 bottle (12 oz) chili sauce

2/3 cup grape jelly

1/4 tsp garlic powder

1/4 tsp cayenne

Heat oven to 400

In a large mixing bowl, combine all meatball ingredients. Shape mixture into 16 meatballs, about 1-1/2” in diameter. Arrange meatballs in an 8” square baking dish and bake for 15 minutes. Drain.

Combine all sauce ingredients in a 1 quart saucepan and bring to a boil over medium-high heat. Cook for 3-4 minutes, or until jelly is melted, stirring constantly.

Pour heated sauce over drained meatballs. Bake for 10-12 minutes, or until sauce is hot and bubbly. Serve over mashed potatoes, or hot cooked noodles, if desired.

I tried this a couple weeks ago and it was delisious. Sorry I forgot to say so sooner.

Thanks Tom

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