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Barbecued Meatballs


  • 2 eggs, lightly beaten
  • 2 cups milk
  • 2 cups oats (quick-cooking or old fashioned — can also substitute bread crumbs)
  • 1 onion, chopped
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 3 pounds raw ground beef (since you’ll be freezing this recipe uncooked, you’ll want to make sure the meat is fresh, not frozen)
Barbecue Sauce:
  • 2 cups ketchup
  • 1 1/2 cups packed brown sugar
  • 1/2 cup chopped onion (optional)
  • 1 teaspoon Liquid Smoke (optional)
  • 1/2 teaspoon garlic powder
Combine all meatball ingredients and mix well. Shape into one-inch balls and lay on a cookie sheet.
To freeze: Freeze uncooked meatballs on a cookie sheet for one hour. Remove from cookie sheet and transfer to airtight ziptop freezer bags.
To serve: Thaw meatballs overnight (or for 8 hours) in the refrigerator. Put in a greased baking dish and bake uncovered at 350 degrees for 18 to 20 minutes. Drain.
While meatballs are cooking, combine Barbecue Sauce ingredients together in a saucepan on the stove. Bring to a boil. Reduce heat and simmer for two minutes, stirring frequently.
Pour Barbecue Sauce over meatballs and bake for 10-20 minutes longer, or until done.