For meatballs:
Crisco Original No-Stick Cooking Spray
1½ lbs. lean ground beef
1 c. Hungry Jack Instant Mashed Potato Flakes
2 large eggs, beaten
1/3 c. milk
½ c. finely chopped onion
4 cloves garlic, minced
1 Tbs. chili powder
2 tsp. salt
2 tsp. ground pepper

For BBQ glaze:
1 c. ketchup
½ c. firmly packed brown sugar
2 cloves garlic, minced
½ c. finely chopped onion
2 Tbs. apple cider vinegar
1 Tbs. Worcestershire sauce
Shredded lettuce (optional)
Prepared mashed potatoes, rice or egg noodles (optional)


Heat oven to 400°F. Line large baking sheet with foil or parchment paper. Coat with no-stick cooking spray. Combine ground beef, potato flakes, eggs, milk, onion, garlic, chili powder, salt and pepper in large bowl. Form meatballs about 1½ inches in diameter, using small cookie scoop or 2 tablespoons meat mixture. Place on prepared baking sheet. Bake 20 to 30 minutes or until golden brown. Drain on paper towel-lined plate, if necessary.

For BBQ glaze: Combine ketchup, brown sugar, garlic, onion, vinegar and Worcestershire sauce in small saucepan. Heat over medium-high heat until comes to a boil. Simmer 5 minutes, stirring occasionally. Toss cooked meatballs in glaze.



  • Kelsey Nixon

    Kelsey Nixon started in the food media industry when she created Kelsey’s Kitchen, a college cooking show at her University. After graduating with a degree in broadcast journalism, she attended Le Cordon Bleu – Hollywood, earning her professional culinary arts degree. Nixon’s passion for the essentials in the kitchen has taken her one step further and she now hosts her own show on the Cooking Channel, Kelsey’s Essentials, where she inspires a new generation of food lovers with her own fresh take on essential cooking basics.