Barbecued Meatball Sandwiches (crockpot)
3 pounds lean ground beef
1-1/3 cups fine dry bread crumbs
2 teaspoons seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 teaspoon Worcestershire sauce
1 small onion, chopped
2 tablespoons oil
18 ounce bottle (1-3/4 cups) hickory smoked barbecue sauce
3 tablespoons firmly packed brown sugar
3 tablespoons Worcestershire sauce
24 hard rolls or sandwich buns*
In large bowl, combine ground beef, bread crumbs, seasoned salt, garlic powder, pepper. Worcestershire sauce, onion and eggs; mix well. Using 1 heaping teaspoonful for each, shape meat mixture into balls. In large skillet, brown meatballs in oil; drain.** Place meatballs in slow cooker or ungreased 13 x 9 inch (3-quart) baking dish. In medium bowl, combine all sauce ingredients; blend well. Pour over meatballs; stir gently. Cook slowly in slow cooker until thoroughly heated, 1 to 1-1/2 hours, or bake covered in baking dish at 325 degrees F. for about 45 minutes. To serve, spoon about 4 meatballs onto each roll or bun.
Makes 24 sandwiches TIPS: *For easier serving, remove bread from inside of bottom half of each hard roll, leaving about 1/2 inch crust on bottom and sides. **Meatballs can be prepared to this point and frozen for later use.