appetizer or main course?

I sometimes experience hesitation when I get ready to share a recipe with my bloggers.  That’s what I felt when getting ready to share this recipe for Barbecued Meatballs with you.  Why, might you ask?  I think I’m just a little bit like my grandmother…there are some secret recipes you just don’t share.  Why is that?  Maybe because you want to be the only one that prepares it or is it because you are so attached to you – you just can’t let go.  I don’t have an answer except that I have made the decision to share this, what I consider to be one of the best meatballs
ever created.  I didn’t invent them.  In fact, I can’t remember where I got this recipe.  My sister thinks she knows, but we are not 100% sure.  So whoever you are…you came up with a winning recipe.  Hope you enjoy as much as we do! 

3 pounds ground chuck or round
1 can (12 oz) evaporated milk
1 cup oatmeal
1 cup cracker crumbs, finely crushed
2 eggs
1/2 cup chopped onion or 1 tsp. onion salt
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
2 cups catsup
1 cup brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
1/2 tsp. onion salt
Combine all ingredients (except sauce).  Shape into small meatballs (mixture will be soft).  Place meatballs in a single layer on cookie sheets.  Cover and freeze until solid.  Store frozen meatballs in freezer bags until ready to cook.  Make sauce by combining all ingredients.  Place frozen meatballs in a 13x9x2 baking pan.  Pour sauce over meatballs.  Bake 1 hour at 350 degrees F.

-I use onion salt versus chopped onion.
-If you don’t have evaporated milk on hand…whole milk works
-liquid smoke can be any flavor (I normally use mesquite.)
-This recipe makes approximately 80 small meatballs.
-If taking as a carry in dish…Keeps well in a crock pot on low.