Barbecued Meatballs

Makes: 40 meatballs

Prep Time: 15 minutes

Ingredients:

Meatballs

• Crisco Original No-Stick Cooking Spray
• 1 1/2 lbs. lean ground beef
• 1 cup Hungry Jack Instant Mashed Potato Flakes
• 2 large eggs, beaten
• 1/3 cup milk
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1 tbsp. chili powder
• 2 tsps. salt
• 2 tsps. ground pepper

BBQ Glaze

• 1 cup ketchup
• 1/2 cup firmly packed brown sugar
• 2 cloves garlic, minced
• 1/2 cup finely chopped onion
• 2 tbsps. apple cider vinegar
• 1 tbsp. Worcestershire sauce

Shredded lettuce (optional)

Prepared mashed potatoes, rice or egg noodles (optional)

Directions:

1. HEAT oven to 400°F. Line large baking sheet with foil or parchment paper. Coat with no-stick cooking spray.
2. COMBINE ground beef, potato flakes, eggs, milk, onion, garlic, chili powder, salt and pepper in large bowl. Form meatballs about 1 1/2 inches in diameter, using small cookie scoop or 2 tablespoons meat mixture. Place on prepared baking sheet.
3. BAKE 20 to 30 minutes or until golden brown. Drain on paper towel lined plate, if necessary.
4. For BBQ Glaze: COMBINE ketchup, brown sugar, garlic, onion, vinegar and Worcestershire sauce in small saucepan. Heat over medium-high heat until comes to a boil. Simmer 5 minutes, stirring occasionally. Toss cooked meatballs in glaze.

Serving Suggestions:

1. Place 3 to 4 meatballs over shredded lettuce if desired, in hoagie roll to make meatball subs. Sandwich individual meatballs between two halves of small potato rolls to make sliders.
2. Place meatballs in slow cooker to keep warm. Serve with toothpicks as appetizers.
3. Serve over prepared Hungry Jack® Mashed Potatoes, rice or egg noodles.