These really are so delicious, folks. They’re almost like little “meatloaf balls”, with a lot more flavorful surface area than a big slice of meatloaf. And the sauce is just a classic sweet/sour ketchup concoction and it makes you think of Grandma. My kids love this dish, which is a miracle. And they’re delicious warmed up the next day and placed on a toasted sandwich bun with melted mozzarella on top. Yikes. *Note that these meatballs are not in the same category of regular Italian meatballs that would go in Spaghetti and Meatballs—those have more of a breadcrumb/parsley/Parmesan flair. These are more in the comfort food/meatloaf category. If you’d like to serve them with pasta, regular egg noodles tossed in a tiny bit of melted butter would be divine.
- 1 1⁄2 lbs ground beef
- 3⁄4 cup oats
- 1 cup milk
- 3 tablespoons onions, Very Finely Minced
- 1 1⁄2 teaspoons salt
- ground black pepper (Plenty, to Taste)
- 1 cup all-purpose flour (coating For Frozen Meatballs)
- canola oil
- 1 cup ketchup
- 2 tablespoons sugar
- 3 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 4 -6 tablespoons onions
- Tabasco sauce (1 dash (or more)
- Preheat oven to 350 degrees.
- Combine ground beef, oats, milk, 3T very finely minced onion, salt and black pepper.
- Roll into medium-small balls and place on a cookie sheet.
- Place sheet in freezer for five minutes.
- After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
- Brown meatballs in canola oil until just brown.
- Place into a baking dish.
- Combine all sauce ingredients.
- Pour over meatballs and bake at 350 degrees for 45 minutes.
- Serve with egg noodles, mashed potatoes, or crusty French bread.
Loved this recipe. I used venison meat, awesome!!
My husband and I love these meatballs. I make a double batch to freeze some for another time. I like to serve them over mashed potatoes or No Yolk egg noodles. Yummm....
Hubs and father-in-law loved these meatballs. What else can I say?!