Barbecued Meatballs


For meatballs:
Crisco Original No-Stick Cooking Spray
1½ lbs. lean ground beef
1 c. Hungry Jack Instant Mashed Potato Flakes
2 large eggs, beaten
1/3 c. milk
½ c. finely chopped onion
4 cloves garlic, minced
1 Tbs. chili powder
2 tsp. salt
2 tsp. ground pepper

For BBQ glaze:
1 c. ketchup
½ c. firmly packed brown sugar
2 cloves garlic, minced
½ c. finely chopped onion
2 Tbs. apple cider vinegar
1 Tbs. Worcestershire sauce
Shredded lettuce (optional)
Prepared mashed potatoes, rice or egg noodles (optional)


Heat oven to 400°F. Line large baking sheet with foil or parchment paper. Coat with no-stick cooking spray. Combine ground beef, potato flakes, eggs, milk, onion, garlic, chili powder, salt and pepper in large bowl. Form meatballs about 1½ inches in diameter, using small cookie scoop or 2 tablespoons meat mixture. Place on prepared baking sheet. Bake 20 to 30 minutes or until golden brown. Drain on paper towel-lined plate, if necessary.

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.