Sweet BBQ Meatballs

Always a hit, this recipe started out from my Mom's kitchen. Mary has tweaked the recipe some, and has cooked them up many dozens of times. Our children love them, Mary and I love them, and the requests for making them are received throughout the year. Mary has made them for many dinners, ward and neighborhood functions, and family gatherings. If you want something tangy and beefy that will satisfy the most voracious of appetites, look no further then this recipe! Serve them over potatoes or rice, add a salad and drink, and your family will request it again. They also work great for finger foods, shish-kabobs, and remind me of bite-sized meatloaf! Homemade Meatballs: * Combine 3 lbs of Ground Beef with: * 12 oz. can Evaporated Milk * 1 cup raw Oatmeal * 1 cup Cracker Crumbs * 2 large Eggs * ½ cup chopped Onion * ½ tsp. Garlic Powder * 2 tsp. Salt * ½ tsp. Pepper * 2 tsp. Chili Powder Meatball Sauce: * 2 cups Ketchup * 1 cup Brown Sugar * ¼ cup Onion * ½ tsp. Garlic Powder * ½ tsp. Tabasco Sauce (optional) Directions: * Shape meat mixture into walnut sized balls. * Make in advance and freeze on Cookie Sheet w/ wax paper for 30 min. * Meatballs are now ready to use, or transfer to freezer bags and use later. (Freeze up to a year) * Arrange Meatballs evenly in a 8" x 8" pan and cover with sauce. * Bake uncovered at 350 degrees for 1 hour (with sauce). NOTES: If you wish to save time, you can purchase meatballs pre-made in the frozen section of your grocery store. Mary used to make them by hand, but discovered it to be a very time-consuming part of the meal. Buying them frozen not only saves time... they are actually less expensive to buy! The taste is comparable to homemade meatballs, assuming you purchase the correct brand. I'll update this recipe with the type Mary prefers. WARNING: Once you prepare, cook, and introduce this tasty dish to your family, a craving is born that never really goes away. You and your family will be forever haunted by the insatiable taste that this recipe creates. You have been warned...

Mary's Honey-Lemon-Mustard Chicken

Mary picked up this recipe from one of the sisters in our BYU young married student wards. It's a quick, easy recipe that has a great sweet & sour tang to it! It's perfect for serving over potatoes or rice, and we all enjoy it. Boil up some frozen or canned vegetables for a side, open a can of pears or peaches for your fruit, and voila! Instant dinner when you have less than an hour to prepare it!

Here is the recipe, if you choose to accept it! Enjoy.


Main Ingredients:

• 4-5 Boneless Skinless Chicken Breasts or Thigh's
• Paprika
• Sprinkle of Lemon Juice
  

Sauce Ingredients:

• 1 tsp. Curry
• 1 cap Lemon Juice (1½ tsp.)
• 3/4 cup Honey
• 1/3 - 1/2 cup Mustard
  

Directions:

• Line a small or medium sized pan with tin foil. Apply light cooking spray
• Place Chicken in the pan and sprinkle with lemon juice and paprika.
• Pre-heat oven to 350 degrees and cook for 20 - 25 minutes, until lightly cooked.
• Remove pan and drain most of the juices.
• Pour sauce over the top of the chicken and cook another 10 - 15 minutes, or until tender
  

NOTE: We like to spoon the excess sauce over mashed potatoes as a fun alternative to gravy!