I saw this recipe and said, 'so what.' I can make meatballs. I'm like the Queen of Meatballs. What do these meatballs have that mine don't?? Curiousity got the best of me and I made them last night.
I told myself that I was going to follow the recipe (for once) but decided at the last minute to double the sauce. My advice: DON'T DO IT. It's more of a glaze than a sauce (at least mine was) and it was a bit too much.
We liked these. Ok...we liked these a lot. I'll make them again. I would even make them for other people. I liked the consistency of the meatball and in spite of the numerous steps it didn't take that long to throw together.
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco
Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. Remove 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.
1 hour ago