Historic Lynchburg Barbecue Meatballs

Product Information

Historic Lynchburg Barbecue Meatballs

2 pounds ground beef (80/20)
1 cup Panko or dried bread crumbs
1-1/2 teaspoon Historic Lynchburg Seasoned Salt (Or if allergic to MSG substitute 1 teaspoon garlic powder and 1/2 teaspoon salt)

2 packages onion soup mix

1 Tablespoon Historic Lynchburg WorcesterFire Steak Sauce

1/2 teaspoon black pepper

2 eggs

Sauce:

1 medium onion, finely chopped
1 bottle Historic Lynchburg Swineapple Rib Glaze & Dippin’ Sauce 
2 cloves garlic, minced
3 Tablespoons Historic Lynchburg WorcesterFire Steak Sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
1 teaspoons salt
2 teaspoons dry mustard

1 Tablespoon Jack Daniels Black Label Whiskey (Optional but really good)

 

Combine first 8 ingredients and mix well. Shape into small meatballs and
brown in a skillet with 1 tablespoon of oil. Drain on paper towels.

Add meatballs to Crock Pot and pour Sauce over them and cook, covered, on low for 5 to 6 hours (high for
2 to 3). Serve from the Crock Pot.

 

Makes about 60 meatballs.

Also makes a great appetizer served with tooth picks