Original review Tuesday, January 27, 2009: For the meatballs, I used crushed Ritz crackers, as that's all I had on hand. I also added some sage and cut back the salt to 1/2 tsp. I used my small cookie dough scoop to make uniform meatballs. When I cooked them, I cooked them halfway, drained off the fat, then added the thickened sauce. When I made the sauce, I cut back on the ketchup by a 1/4 c. and used 1/4 c. hickory BBQ sauce. I also sauteed the onion and some minced garlic in a tbsp. of butter until brown, then added the sauce ingredients. It came together nicely. I've always hesitated making homemade meatballs but with the small cookie scoop, it wasn't difficult. And cooking it in the oven was a total cinch. I'm never cooking it on the stove in a frying pan ever. again. The flavor of these was wonderful. I served it with mashed potatoes and leftover broccoli salad from last night and roasted garlic cauliflower. I'll make these again for sure. Everyone loved these, even my husband who went back for thirds! EDITED AGAIN: We were fighting over the leftovers next day. They were even better! EDITED AGAIN: Now that I've made these over and over, I still do half BBQ sauce and half ketchup, I add two tbsp. of dijon mustard and a couple good shakes of liquid smoke. Even better.
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