Title: Barbecued Meatballs
Category: Appetizers
Sub-Category: Hot Appetizers
Instructions:
Barbecued MeatballsMeatballs
3 pounds ground beef
1 (12 ounce) can evaporated milk substitute
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder Sauce
2 cups catsup
1 cup brown sugar
1/2 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/4 cup chopped onion To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook. To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over. Bake at 350 degrees F for 1 hour. Makes 80 meatballs.
Non-Dairy Substitutes
Imitation dairy products are usually close to undetectable in many recipes, especially breads, cakes, cookies, muffins and creamy desserts like puddings. The following guide below will help you decide which non-dairy alternative will work best for you. Beware that some products use "sodium caseinate" which is a milk derivative. While we have listed products that should be Kosher pareve / parve or vegan, you need to check the ingredients and/or hasgachah (Kosher certification by Rabbis) to make sure they are truly non-dairy.
Non-Dairy Milk Substitutes
- Soy Milk - an excellent all around dairy substitute for real milk, however, different brands will produce varying tastes. To start, best to try an unflavored soy milk. For desserts or the desire to have a "sweeter" nature, try a flavored soy milk. Soy milk also works best for recipes that call for creamy sauces, salad dressings, pasta sauces and other savory, thicker delicacies. If the recipe calls for buttermilk, add a single tablespoon of white vinegar - lemon juice will also work fine - to each cup of soy milk and make sure you mix it together well! While not as full and robust as buttermilk, it should get you there with regard to taste.
- Rice Milk - slightly sweet and good for desserts although not as thick and creamy as soy or real dairy milk. It is not suited for hearty, savory or salty recipes such as mashed potatoes. Given that it is thinner, it is also best when used with "binding" or stabilizing agents such as eggs, flour, agar flakes or xanthan gum
- Almond / Nut Milk - Thicker than rice milk and has a nutty taste, making this dairy substitute better for making creamy drinks and desserts. These are also not best used in savory, hearty and salty dishes.
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