Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Flashback Friday / Spicy BBQ Meatballs or Farmer Sausage

I first posted this recipe way back on 2008. With this being Thanksgiving weekend in Canada, it is the perfect time to revive this recipe since I always serve these meatballs along side our Turkey dinner. I have been making these meatballs for over 30 years now and I am asked to make them every year. It is a recipe that is easily adapted to being gluten free and is naturally dairy free so everyone in my family can enjoy these. I also make this sauce with Farmer Sausage for a quick mid week meal. The longer the meatballs sit in the sauce the tastier they are. If you are making these for Thanksgiving dinner, use a crock pot to free up the oven for the Turkey.
  • 2 lbs of prepared meatballs or a double link of smoked sausage
  • 1 tbsp. olive oil
  • 1 chopped onion
  • 1 cup ketchup
  • 1 cup water
  • 2 tsp. Worcestershire sauce
  • 2 tbsp paprika or may use part chili powder
  • 1 tbsp. dry mustard
  • 1/3 cup sugar
  • 1/3 cup vinegar
  1. Saute' the chopped onion in some oil until soft but not brown. 
  2. Add the remaining ingredients and bring to a boil.
  3. Pour over meatballs and bake in a 350 oven for 40 minutes, or for 4-6 hours on low in the crock pot. 
If you are using it for Farmer Sausage, saute onion in olive oil, add 1 whole farmer sausage cut in slices. Combine ingredients for the sauce and simmer on the stovetop for 30-40 minutes or place in a casserole dish and bake in a 350 oven for about the same time. You can also put the Farmer sausage in crock pot and cook on low 4-6 hours. The longer the meat sits in the sauce the tastier it is. Great the next day. Serves well with mashed potatoes, rice or pasta.


  1. Looks like this recipe sort of got missed in the line-up, but it sounds like a good idea for an appetizer too!

  2. never thought of it as appetizer, but that would work great with little fancy toothpicks and all.

  3. I make a similar version of this but I use brown sugar and omit the water. So yummy!

  4. This looks delicious! This is probably a silly question, but when I pour it over the meatballs...are the meatballs already cooked? Ha! Kitchen clueless here!

  5. that is not a silly question at all erin.....i know people that don't cook the meatballs before they are in the sauce, but i make the meatballs and bake them at 375 for about 20 minutes to brown them and then i put them in the sauce.

  6. If I might add.. just an easy way to brown meatballs... cover a cookie sheet with aluminum foil, spread the meatballs out individually and bake, like Charlotte suggested. I like to do a big recipe and freeze these meatballs for quick access ... for recipes.

  7. Does look like a great addition to our Thanksgiving dinner. My only question might be rather nonsense but I noted you didn't mention how much meat you would use.

    1. thank you, i have edited the recipe now to include the amount of meatballs or smoked sausage.

    2. Thank you so much. I was in sort of the ball park figuring around the 1 lb mark.

    3. ***Looks great! I'll run out & buy some pre-made meatballs tomorrow morning & make these tomorrow night to take to our daughters house for Thanksgiving.


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