Potluck Barbecued Meatballs

5 from 1 vote

Make Potluck Barbecued Meatballs for your next church dinner or holiday party. Tender, juicy meatballs cooked in a homemade barbecue sauce. Perfect as a main dish or as an appetizer. I've been making these meatballs for many years and it always goes over well.

Prep Time30

Cook Time1

Total Time1 30

Course: Appetizer, Main Course

Cuisine: American

Keyword: Barbecue Sauce, Ground Venison, Meatballs, Potluck Dinners

Servings:

Calories: 529kcal

Equipment

Ingredients

4 pounds ground venison or a lean ground beef (80/20)
12 oz evaporated milk
2 cups old fashioned oats
2 large eggs
1 cup sweet onion minced
2 teaspoons chili powder
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Barbecue Sauce

2 cups ketchup
2 cups dark brown sugar
2 tablespoons dried minced onion
2 tablespoons liquid smoke
1/2 teaspoon garlic powder

US Customary - Metric

Instructions

Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand.
Mince 1 cup sweet onion for the meatballs. Set aside until ready to use.

Make the Meatballs

In a large bowl, using a wooden spoon (or your hands), mix together the 4 pounds ground venison (or lean ground beef), 12 oz evaporated milk, 2 cups old fashioned oats, 2 large eggs, minced onion, 2 teaspoons chili powder, 1/2 teaspoon garlic powder, 2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper.
Shape into walnut-sized balls, using a spoon or medium to large scoop. Place in greased oblong pan.

Prepare the Sauce

In a large bowl, combine 2 cups ketchup, 2 cups dark brown sugar, 2 tablespoons dried minced onion, 2 tablespoons liquid smoke, and 1/2 teaspoon garlic powder.
Pour the sauce over the meatballs.
Cover the baking dish with aluminum foil, and bake in a preheated oven for one hour, turning the meatballs after 30 minutes. Bake until meatballs are nicely browned and sauce is bubbly.
Serve warm. Serves 10-12.

Nutrition