Ingredients

• 2 cups barbecue sauce
• 2 tablespoons white vinegar
• 1 tablespoon loosely packed brown sugar
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
• Mashed potatoes, for serving
• Chopped fresh parsley, for serving
• Green salad, for serving
• 5 pounds ground beef
• 1 1/2 cups plain breadcrumbs
• 1/2 cup milk
• 1/4 cup heavy cream
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons grainy mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 4 large eggs
• 2 tablespoons olive oil

Instructions

1. In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.
2. Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
3. To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
4. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
5. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.