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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Coated in a thick and tasty barbecue sauce, these tender meatballs taste like mini meat laves with a little zip. I usually freeze them in small baking dishes that I cover tightly with foil. They can be reheated in the microwave or oven.Margery Bryan, Moses Lake, Washington Ingredients:
3/4 cup quick-cooking oats |
1 can (5 ounces) evaporated milk |
1/3 cup chopped onion |
1 egg, lightly beaten |
3/4 teaspoon salt |
3/4 teaspoon chili powder |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1-1/4 pounds ground beef |
sauce: |
1-1/2 cups ketchup |
2/3 cup packed brown sugar |
1/4 cup chopped onion |
1/4 teaspoon garlic powder |
2 drops liquid smoke, optional |
Directions:
1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place 1 in. apart in ungreased 13-in. x 9-in. baking dishes. Combine the sauce ingredients; pour over meatballs
2. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Cool. For each serving, place three meatballs with sauce in a small freezer container. Freeze for up to 3 months.
3. To use frozen meatballs: Thaw in the refrigerator or remove from the freezer 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.
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