Recipe: Meatballs in Barbeque Sauce (like Win Schuler's)

The meatballs may be frozen in the sauce to be used at a later time. I found this recipe in the August 1999 Menu Minder from Bob Allison.

Ingredients

• 1 1/2 lb. ground round or chuck
• 1 envelope dry onion soup mix
• 1/4 cup undrained pickle relish
• 1/4 cup ketchup
• 1 1/2 tsp. soy sauce
• 1/2 tsp. A-1 steak sauce
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. garlic salt
• 1 1/2 Tbsp. grated Parmesan cheese
• 2 eggs, well beaten
• 3 Tbsp. dark molasses
• 1/2 cup wheat germ, quick oats or bread crumbs
• 3 cups dry bread crumbs
• 6 1/2 oz. canned evaporated milk or coffee cream

Directions

1. In the order listed, combine all ingredients and knead as you would bread dough until flavors have been well blended.

2. Shape mixture into 1-inch balls and arrange on lightly oiled baking sheet or in a very large roasting pan. Place balls in a preheated 450-degree oven to brown. Bake 8-10 minutes; cool 5 minutes and remove gently to a 6-quart kettle or into 2 or 3 smaller casseroles sufficient to fill with meatballs until 2/3-full and bake in barbecue sauce.

Barbecue Sauce

• 1 cup Open Pit (or your favorite) barbecue sauce
• 1 cup strawberry jelly
• 1/2 cup bottles chili sauce
• 3 Tbsp. dark molasses
• 1 28 oz can tomatoes (undrained) OR 2 10 oz. cans Campbell's beef broth
• water

Directions

1. Combine barbecue sauce with strawberry jelly, chili sauce, dark molasses, tomatoes or beef broth. Add enough water to each casserole or kettle to completely submerge meatballs.

2. Bake uncovered for 1 hour at 325 degrees.

3. Freeze unused meatballs in sauce in containers for another time.

Serves 8

This recipe was adapted by Marge Biancke and originally posted on AnnArbor.com on Dec. 17, 2009.