Recipe: Barbecued Meatballs (using onion soup mix) for Jackie/NJ

BARBECUED MEATBALLS

Serve as an appetizer or main dish with rice.

MEATBALLS:
2 pounds lean ground beef
2/3 cup evaporated milk
1 envelope dry onion soup mix
1 tbsp plus 2 tsp. Worcestershire sauce, divided use
BARBECUE SAUCE:
2 cups ketchup
3/4 cup brown sugar, packed

FOR THE MEATBALLS:
Preheat broiler.

Mix beef, evaporated milk, soup mix, and 2 teaspoons of the Worcestershire sauce. Shape into balls the size of walnuts.

Broil 4 inches from broiler for 12 minutes, or until meatballs are browned and cooked through. Turn several times to prevent burning.

FOR THE BARBECUE SAUCE:
In a small saucepan, mix together ketchup, brown sugar, and remaining 1 tbsp Worcestershire sauce. Bring to a boil; simmer for 10 minutes.

TO KEEP HOT:
Set slow cooker on low; add meatballs and pour sauce over.

Makes about 50 meatballs