Prep 15 mins
Cook 1 hr
Make a double batch and keep some in the freezer for busy cold nights. Make extra sauce for dipping! From Ree Drummond's episode Potluck Sunday, this has many excellent reviews!
- 1 1⁄2 lbs ground beef
- 3⁄4 cup quick oats
- 1 cup milk (can use non dairy)
- 3 tablespoons very finely minced onions
- 1 1⁄2 teaspoons salt
- plenty ground black pepper
- 4 tablespoons canola oil
- 1⁄2 cup all-purpose flour
- 1 cup ketchup
- 4 -6 tablespoons minced onions
- 3 tablespoons distilled white vinegar (or apple cider vinegar)
- 2 tablespoons sugar (brown sugar is good)
- 2 tablespoons Worcestershire sauce
- 1 dash hot sauce, such as Tabasco
- For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
- For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
- Bake until bubbly and hot, about 45 minutes.
When I added the cup of milk to the meat, I thought it was too liquid. So it really has to be in the fridge to firm up. Finally the meatballs turned out moist and tasty with the sauce. My son liked them a lot. Thanks Sharon :) Made for PRMR tag game
You can make meatballs 1000 different ways. Well this is a good one, very flavorful and everything you want out of a meatball. Thanks for the recipe!!!