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BBQ Meatballs II Recipe

Ingredients

4 quart freezer (9x13 inch) pan

3 pounds ground beef

2 eggs, beaten

1/2 cup vegetable oil

1 (16 ounce) can Zucchini chile sauce

10 egg whites

1/2 cup barbecue sauce

2 teaspoons balsamic vinegar

1 teaspoon Worcestershire sauce

1 tablespoon white sugar

1 teaspoon ground black pepper

Directions

Place beef, eggs, oil and chile sauce in a large glass or metal bowl. Cover with foil and place in freezer. Frozen, refrigerate at least overnight or overnight.

Preheat oven to 375 degrees F (190 degrees C).

Combine egg whites and barbecue sauce in a small bowl; fold 1 cup o to mixture into cheese mixture. Pour meat mixture into prepared dish.

Line baking sheet with foil.

In a large bowl, stir together vinegar, Worcestershire sauce, sugar, ground black pepper and meat mixture, whisk until evenly distributed. Form mascarpone into small balls; place 25 in prepared pan (1 1/2 inches on center plate). Freeze until ready to use.

Comments

Kuru writes:

⭐ ⭐ ⭐ ⭐ ⭐

I baked these caps at 425 for 10 minutes and they turned our crunchy, just as if I had fried them. Yum!