Eat it: Barbecue meatballs recipe makes it easy to get dinner on the table fast

Short on time and creativity for the dinner hour? The Cooking Channel's Kelsey Nixon has teamed up with Hungry Jack to help you. Among ideas that let you put together ingredients you're likely to have on hand is this recipe for barbecue meatballs. Served over mashed potatoes, rice or egg noodles with a salad on the side, it's a good family meal you can whip up in no time. If you're looking for more of these inspirations, visit; there, you'll see recipes that are among finalists in a contest now in progress. You can vote for favorites you see there and win your own prizes, too.

-- June Naylor, Special to the Star-Telegram

Barbecue meatballs

Nonstick cooking spray

11/2 pounds lean ground beef

1 cup Hungry Jack instant mashed potato flakes

2 large eggs, beaten

1/3 cup milk

1/2 cup finely chopped onion

4 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons salt

2 teaspoons black pepper

BBQ glaze

1 cup ketchup

1/2 cup firmly packed brown sugar

2 cloves garlic, minced

1/2 cup finely chopped onion

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

2 cups mashed potatoes, cooked rice or egg noodles, for serving

1. Heat oven to 400 degrees. Line large baking sheet with foil or parchment paper. Coat with no-stick cooking spray.

2. Combine ground beef, potato flakes, eggs, milk, onion, garlic, chili powder, salt and pepper in large bowl. Form 8 to 10 meatballs about 11/2 inches in diameter, using small cookie scoop or 2 tablespoons meat mixture. Place on prepared baking sheet.

3. Bake 20 to 30 minutes or until golden brown. Drain on paper towels, if necessary.

4. While the meatballs bake, make sauce: Combine ketchup, brown sugar, garlic, onion, vinegar and Worcestershire sauce in small saucepan. Heat over medium-high heat until sauce comes to a boil. Simmer 5 minutes, stirring occasionally. Toss cooked, drained meatballs in glaze. Serve over potatoes, rice or egg noodles.