Comfort Meatballs(The Pioneer Woman)

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!

• Ready In: 1 hr 15 mins
• Yields: 6-8

Ingredients

• Meatballs

• 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

• Sauce

• 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

Directions

1. 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.
2. Preheat the oven to 350 degrees F.
3. 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.
4. For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
5. Bake until bubbly and hot, about 45 minutes.