Sweet and Savory BBQ Meatballs

Time: 15 minutes prep + 40 minutes baking
Yield: about 48 meatballs
Recipe slightly adapted from my awesome sister-in-law Erin Jepsen

1 onion, finely chopped
1 1/2 sleeves saltine crackers
2 pounds ground beef (I used 9% lean)
3 eggs
salt and pepper
3 Tb honey mustard
1/2 C ketchup
1 tsp Worcestershire sauce

1/4 C ketchup
3/4 C sweet baby rays
1 C brown sugar

1. Preheat your oven to 400 degrees.
2. Chop an onion up into small pieces. Now, just a word of caution here. Chop the onions much smaller than the onions you see in this picture. Mine ended up being a bit too big and I wished I had taken the time to chop them in to fine little pieces.
3. Pour 1 and 1/2 sleeves of saltine crackers into a gallon sized Ziploc bag. Crush the crackers with a rolling-pin until they are all crumbly and wonderful.
4. Into a large mixing bowl place the cracker crumbs, 2 pounds ground beef (I use 9% lean), 3 eggs, salt and pepper, 3 Tb honey mustard, 1/2 C ketchup
and 1 tsp Worcestershire sauce. Get your hands down into the bowl and mix all of the ingredients together well.
5. Line 2 large cookie sheets with tin foil and spray it with cooking spray. Roll the meat into 2 inch balls and lay them out evenly on the trays.
6. Bake them in the oven for 20 minutes.
7. While the meatballs cook away, combine 1/4 cup ketchup, 3/4 cup Sweet Baby Rays BBQ sauce and 1 cup brown sugar.
8. When the meatballs have a nice, crispy,  dark brown exterior take them out of the oven and drizzle about 2 teaspoons of sauce over each one. Pop them back in the oven for 15 minutes to allow the sauce to heat through and get all sticky and marvelous.

Serve and enjoy!