I want to make barbecued meatballs for a Super Bowl party. Can you share a good recipe with me?

Here’s a recipe that Lawrence resident Aliene Bieber, a Kanwaka FCE member, shared during a recent Family and Community Education enhanced program that focused on “Company’s Coming.” It’s a great recipe because you can make the meatballs ahead of time and freeze them until you’re ready to use them. The sauce is a snap to make just before you put the frozen meatballs in the oven to bake. After the barbecued meatballs are baked, you can keep them warm for entertaining in a slow cooker. Besides using these meatballs for the Super Bowl, they are handy when you have unexpected guests.

Barbecued Meatballs

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Meatballs:

3 pounds lean ground beef

1 12-ounce can evaporated milk

1 cup oatmeal

1 cup saltine 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 ketchup

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). Shape into walnut size balls. Place meatballs in a single layer on waxed paper lined cookie sheets. Freeze until solid. Store the frozen meatballs in freezer bags until ready to use.

To make sauce, combine all sauce ingredients and stir until sugar is dissolved. Place frozen meatballs in 9-by-13-by-2-inch baking pan. Pour sauce over meatballs. Bake at 350 degrees for one hour. Yield: 80 meatballs.

Variation: After meatballs are mixed, shape into balls and place in a greased 9-by-13-by-2-inch baking pan. Cover with sauce. Cover with plastic wrap and aluminum foil. Freeze until ready to use.

When ready to use, thaw in refrigerator. Remove plastic wrap and aluminum foil before baking. Bake at 350 degrees for one hour.

Here are a couple of recipes that can be prepared and served in a slow cooker that may be fun for the Super Bowl:

Easy Slow Cooker Chicken Wings

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5 1/2 pounds chicken wings, split and tips discarded (or 2 1/2 to 3 pounds chicken drummetts)

1 12-ounce can or bottle chili sauce

1 tablespoon salsa

1/4 cup fresh lemon juice

1/4 cup molasses

2 tablespoons Worcestershire sauce

3 drops hot pepper sauce, or to taste

2 1/2 teaspoons chili powder

1 teaspoon garlic powder

2 teaspoons salt

Place chicken in 3-quart cooker. In medium bowl, combine the chili sauce, salsa, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, chili powder, garlic powder and salt. Mix together and pour mixture over chicken. Cover and cook on low for 5 hours. Yield: 8 servings.

Artichoke Dip

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2 14.75-ounce jars marinated artichoke hearts, drained

1 cup fat-free mayonnaise

1 cup low-fat or fat-free sour cream

2 cups grated Parmesan cheese

1 cup chopped water chestnuts

1/4 cup finely chopped green onions

French bread chunks or crackers

Cut artichoke hearts into small pieces. Combine mayonnaise, sour cream, Parmesan cheese, water chestnuts and green onions. Place in the slow cooker. Cover and cook on low for at least 1 hour, until heated. Serve with French bread chunks or crackers. Yield: 16 servings.