Barbecued Meatballs

My blog started out featuring primarily baking and cooking. I'd like to bring that back a little more, so I'm going to start trying to make at least one new recipe each week. I have so many great cookbooks and I'd like to get more familiar with them. When I was working I got into the habit of being able to find a recipe quickly on-line instead of going through pages of recipes at home. I still love food blogs, but I don't have as much time for them now with a little one. Whereas a cookbook I can look through while I'm feeding him. I'm excited to start finding recipes my family enjoys in the cookbooks I already have. In the past I've done mainly desserts, but now I want to include everything; main dishes, bread, jam, you name it. Yesterday my sis came down and we made some pickles. They are supposed to refrigerate for 2 days before you try them, so I'll get back to you on the results. But I also put together some Barbecued Meatballs from my "The Friendship House" cookbook. It is from an eatery in Wamego, KS that I really enjoyed the summer I lived there with my aunt. I've made a few recipes out of this book before, but this is my first "main dish" item to try. Jeremiah picked this recipe and it was fantastic. If I want to make meatballs again, I will probably use this recipe! I just made a half batch and it made 20 meatballs, which was plenty for us. But the recipe does say that you can bake them and freeze them for later use. So I may make a full batch the next time and keep some in the freezer for easy lunches because they are definitely worth making. Enjoy!

1 can evaporated milk
2 c. quick oatmeal
2 eggs
1/4 c. chopped onion
2 tsp. chili powder
3 lbs. ground beef (the recipe says they like to use some ground pork)
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. black pepper

Mix and shape into balls. Place in a flat pan that has been sprayed with Pam. (Only one layer of meatballs to each pan.) I used a porcelain pan that was approximately 9"x13" and it worked well for the half batch. 

Sauce: 2 c. ketchup
1 1/4 c. brown sugar
2 T. liquid smoke (I used natural hickory)
1/2 tsp. garlic powder
1/4 c. chopped onion

Dissolve and pour over meatballs. Bake 1 hour at 350*.

I served them with some corn and the pickles (yes it was too soon, so they tasted pretty cucumber-y) and it was a great meal. These will be made again in this home!

To life... full of good meals!