Recipe slightly adapted from my awesome sister-in-law Erin Jepsen
- 1 onion, finely chopped (or one envelope of onion soup)
- 1 1⁄2 sleeves saltine crackers (or breadcrumbs)
- 2 pounds ground beef (or 1 lb ground beef, 1 lb ground turkey)
- 3 eggs
- salt and pepper
- 3 Tb honey mustard (or spicy brown mustard)
- 1⁄2 C ketchup
- 1 tsp Worcestershire sauce
- 1⁄4 C ketchup
- 3⁄4 C sweet baby rays
- 1 C brown sugar
(I used 3⁄4 C ketchup, 1 C brown sugar, and 1 C bbq sauce)
- Preheat your oven to 400 degrees.
- Chop an onion up into small pieces. Now, just a word of caution here. Chop the onions much smaller than the onions you see in this picture. Mine ended up being a bit too big and I wished I had taken the time to chop them in to fine little pieces.
- Pour 1 and 1⁄2 sleeves of saltine crackers into a gallon sized Ziploc bag. Crush the crackers with a rolling-pin until they are all crumbly and wonderful.
- Into a large mixing bowl place the cracker crumbs, 2 pounds ground beef (I use 9% lean), 3 eggs, salt and pepper, 3 Tb honey mustard, 1⁄2 C ketchup
and 1 tsp Worcestershire sauce. Get your hands down into the bowl and mix all of the ingredients together well.
- Line 2 large cookie sheets with tin foil and spray it with cooking spray. Roll the meat into 2 inch balls and lay them out evenly on the trays.
- Bake them in the oven for 20 minutes.
- While the meatballs cook away, combine 1⁄4 cup ketchup, 3⁄4 cup Sweet Baby Rays BBQ sauce and 1 cup brown sugar.
- When the meatballs have a nice, crispy, dark brown exterior take them out of the oven and drizzle about 2 teaspoons of sauce over each one. Pop them back in the oven for 15 minutes to allow the sauce to heat through and get all sticky and marvelous.