Reviewed: Aug. 1, 2007

These were really tasty! I didn't have evaporated milk, so just used regular, which I think affected the consistency, but they were still really good. The leftovers were even better the next day. Next time I will make sure to use evaporated milk though b/c I think it will make them even better.

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Housie

Cooking Level: Expert

Living In: Dallas, Georgia, USA

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Reviewed: Jun. 8, 2007

These were great....i've never heard of evaporated milk in meatballs but you learn something everyday eh?! The milk made the meatballs moist and rich. I made my own sauce for this instead of using this sauce recipe. I added my homemade chili powder(you must try making your own....what a difference!) The kids loved them and the dogs were begging extra hard.

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Jun. 6, 2007

I love that these meatballs are baked! It's easier and less messy. I only used about 1/4 c. of brown sugar in the sauce, about 1 tsp. of liquid smoke flavoring in the sauce, and only about 1 tsp. of chile powder in the meatball mixture. Thank you Teresa!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: May 30, 2007

I substituted the from-scratch bbq sauce with Bull's Eye sauce. I also slowly added the evaporated milk and only added in what felt right; I ended up with two extra ounces. Finally, I rolled the meat into bite-sized pieces and browned them before baking. These were delicious! Yes, you do want a full tablespoon of chili powder (in comparison to the other spice, this quantity had surprised me). A bit ugly with the brown, store-bought bbq sauce (a red sauce might be prettier). Even my friend who hates bbq sauce ate a few without any complaint.

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Janell the Great

Cooking Level: Intermediate

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Reviewed: May 12, 2007

Yummy!!! Definitely cut down the brown sugar though. I will definitely make these again. The kids loved them too.

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Apr. 23, 2007

Very good sauce. I actually used pre-made frozen meatballs and threw them in a crockpot with the ingredients for the sauce. I let them cook overnight and brought them into work for a party. I served them with homemade herb and onion rolls. I received many compliments!

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THATCHICKINPA

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Reviewed: Apr. 20, 2007

My family love, love, loves this recipe!! I as well cut down on the brown sugar. I also bake them most of the way first in the oven without the sauce on a sloted top roasting pan. Cuts down on the greese quite a bit. I then put it in a crockpot with the sauce. What a hit!!

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mommy3

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Reviewed: Apr. 17, 2007

I made this last night for a church get together, and it was very well received! I followed the recommendations of others, and cut back on the brown sugar (1/3 to 1/2 cup). I cut back on the chili powder as well, but I don't think it would have been too spicy had I used the amount listed. I didn't have liquid smoke, so I followed the recommendation of another person and used a couple dashes of worcestershire sause and ~1tbsp of soy sauce. Be sure to check the meatballs before 1hr - the sauce will start to burn.

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mrs

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Reviewed: Apr. 16, 2007

I didn't add the evap milk for lower calories or the chili pepper so it wouldn't be spicy for my kids and it was wonderful. Our family would definitely make this again and again.

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special lady

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Reviewed: Apr. 12, 2007

Great! My kids loves these meatballs. I make these with baked potatoe wedges.Which you can bake right along with these to finish the meal off and only have to have the oven going.

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shroom

Cooking Level: Expert

Living In: Alliance, Nebraska, USA

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Reviewed: Apr. 2, 2007

I followed some of the other advice and cut back to 3/4c brown sugar and instead of adding liquid smoke I added a couple of dashes of worchestire sauce and 1 tbs soya sauce. Turned out great.

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ROB_LAURIE

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Reviewed: Apr. 1, 2007

These were by far the BEST meatballs we have ever had! I cooked them most of the way in the oven and then transferred them to a crock pot to finish cooking and keep warm at a party. My sons are BEGGING me to make them again at home! Thanks for a great recipe!

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MelindaG

Cooking Level: Intermediate

Home Town: North Bethesda, Maryland, USA

Living In: Walkersville, Maryland, USA

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Reviewed: Jan. 23, 2007

This was a very easy yummy mid week meal. Like most others, I cut the brown sugar. I prefer a lower carb recipe so I used low carb ketchup (Atkins) which has less sugar, and 1/2 c. Splenda blend brown sugar (I may consider using only a 1/3 c. next time). I did not have any quick oats on hand so used 1/2 c. cracker meal. I also used meatlof blend (beef, pork and veal) instead of plain ground beef. My husband and teenage son loved this recipe!

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PegP

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Reviewed: Jan. 8, 2007

These are awesome meatballs! The recipe as written is a very sweet bbq sauce. Add a little less if you'd like them a bit spicier.

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plaidjenn

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Reviewed: Jan. 1, 2007

Made these for a x-mas party for our 4-h club,they were a monster hit with the adults,over 4 people asked who made these?

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Dave

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Reviewed: Dec. 27, 2006

Very good, I also used only 1/2 the amount of brown sugar....everyone loved them!

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Tamee

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 27, 2006

This is an excellent recipe for meatballs!! The sauce is superb and compliments the meatballs wonderfully. I would recommend using ground sirloin or a leaner meat though, as the fat/grease in the ground beef can overwhelm the sauce somewhat. It is definately going to be a frequently used recipe in my house though!

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Angela W

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Reviewed: Dec. 8, 2006

I made this recipe last night and it was great! I did use 1/2 the sugar as other people suggested and it was still plenty sweet. I eliminated the chili pepper because I don't like too much spice and also didn't use the liquid smoke because I didn't have any and it still tasted great. I used about 1/2 the recommended milk and used skim instead. Served with mashed potatoes and peas and hubby and my 2 1/2 yr old loved them. Will definitely be adding to my regular menu. Very easy and delicious.

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Jen L

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Reviewed: Nov. 27, 2006

I was pleased with how these came out. In my small, apartment sized oven, the meatballs cooked through in about 45 mins. Next time, I would shred the onion as opposed to dicing, as I did not care for the onion pieces in the meatballs. I enjoyed the glaze, adding 1 tbsp worcestshire sauce, and 1/2 cup chili sauce to counterbalance my brown sugar.

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