Prep 30 mins
Cook 1 hr
I have been making these meatballs for a long time, My husband and kids love them. Every time we have a family function I have to make them. The serving size varies depending on what size of meatballs you make I make small-medium sized, which usually yields 8-6 which I listed, but to each their own. Eat and enjoy.
- 2 slices bread, toasted
- 1⁄2 cup milk
- 1⁄2 cup onion
- 1 lb ground beef
- salt and pepper
- 1⁄2 cup ketchup
- 1⁄2 cup water
- 1⁄4 cup white vinegar
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon sugar
- 1⁄2 cup chopped green pepper (optional)
- Combine ingredients for meatballs, rolling meatballs out by hand and placing in a 9x13-inch pan.
- Combine ingredients for sauce and pour over meatballs. (I've never timed how long it takes me to do this, I just estimated time without distractions ;).
- Cover pan with aluminum foil and place in a 350° oven for 45 minutes.
- Uncover and put back into oven for 15 additional minutes (note--I have also sprinkled about a cup of shredded cheddar cheese over the top for the remaining 15 minutes and it turned out good).
- An extra note on the sauce, I usually double my sauce, however I do not double the vinegar, that's how my family enjoys it, you can fix them anyway you wish, it is a good dish to experiment with. You can also fix these in a crock pot on low heat over night.
I loved these meatballs. I doubled the sauce and thanks for the vinegar tip! I will have leftovers in a sub roll for lunch tomorrow. Thanks for posting Bradshaw Brood. Made for PAC Spring 2010.
Came out quite tasty. I used 1/3rd a cup of vinegar and put a little bit of tomatoe juice to substitute for a third of the ketchup amount. I used my own recipe for the meatballs. It included using 1 egg and 1/3rd of a table spoon of celery salt, table salt, and paprika. I also used premade breadcrumbs in the meatballs instead of the 2 slices of bread. Definitely a very fast, very good and very healthy recipe. I love how the meatballs don't require frying beforehand!
These would be excellent with a few changes. I doubled the sauce minus the vinegar and the sauce was still too tangy for our taste next time I make this I will still double the sauce but only put a few tablespoons of vinegar. Had to really stretch this dish to feed my family of 6.