Barbecue Meatballs

My husband is obsessed with this recipe, which we got from his grandmother. He’s taken a large crockpot full of them twice to work functions in the last month and until two days ago, I hadn’t gotten around to tasting the barbecue sauce. To put it bluntly, it rocked my socks off. So, I scrambled to get permission to share it and now I lovingly give it to all of you. Happy day!

Sauce Ingredients:
1.5 cups ketchup
1 cup water
3 teaspoons salt
2 teaspoons mustard
1/2 cup vinegar
1/2 teaspoon pepper
6 drops of Tabasco sauce
4 tablespoons brown sugar
2 tablespoons chopped onions
4 teaspoons Worcestershire sauce

Combine all of the ingredients together in a large saucepan. Once the mixture comes to a boil, reduce the heat to low and simmer for 2-3 hours. You can add either frozen or fresh meatballs, but if they’re fresh, saute them in a separate pan first since the frozen ones are generally fully cooked. I usually add the meatballs in during the last hour of the cooking process. I generally refrigerate the sautepan overnight and then transfer the meatballs (and all of the sauce) to a crockpot the next morning so that the Irishman could take it to work and keep the meatballs warm all day long. Needless to say, he didn’t have any left to bring home.


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