Meatballs In Barbecue Sauce

• 1 1/2 lb. ground round or chuck
• 1 envelope dry onion soup mix
• 1/4 c. undrained pickle relish
• 1/4 c. ketchup
• 1 1/2 t. soy sauce
• 1/2 t. A-1 steak sauce
• 1/2 t. Worcestershire sauce
• 1/4 t. garlic salt
• 1 1/2 T. grated Parmesan cheese
• 2 eggs, well beaten
• 3 T. dark molasses
• 1/2 c. wheat germ or quick oats
• 3 c. very dry toast crumbs
• 6 1/2 oz. canned milk or coffee cream

1. In order listed combine all ingredients and knead as you would bread dough til flavors have been well blended. Shape mixture into 1 inch balls and arrange on lightly oiled baking sheet or in very large roasting pan (or use 4 nine inch layer cake pans). Place balls in a preheated 450u0b0 oven to brown. Bake 8-10 minutes; cool 5 minutes and remove gently to a 6 quart kettle or into 2 or 3 smaller casseroles sufficient to fill with meatballs 2/3's full and bake in barbecue sauce.
2. BARBECUE SAUCE:
3. Combine 1 c. bottled Open Pit (or your favorite) barbecue sauce with 1 c. strawberry jelly, 1/2 c. bottled chili sauce, 3 T. dark molasses, 1 (28 oz.) can tomatoes (undrained), 3 c. tomato juice or 2 (10 oz.) cans Campbell's beef broth. Add enough water to each casserole or kettle to completely submerge meatballs. Bake covered for 1 hour at 325u0b0. Freeze unused meatballs in sauce in family sized containers for another time. Note: if you don't have the wheat germ use bread crumbs. Try adding finely ground pecans or another beaten egg.
4. (serves 8)

ground round, onion soup, pickle relish, ketchup, soy sauce, steak sauce, worcestershire sauce, garlic, parmesan cheese, eggs, molasses, germ, very dry toast crumbs, milk

Taken from www.epicurious.com/recipes/member/views/meatballs-in-barbecue-sauce-1247034 (may not work)