Sunday, April 22, 2012
This barbecue meatball recipe reminded me of a variation of a meatloaf when I first read it and based on the recommendation of my daughter (who said both her 5 year old daughter and her 1 year old son loved these), I decided to make these tonight. They did not disappoint us since they were full of flavor and very tender. I served these meatballs with mashed potatoes and steamed carrots and we both loved our comfort food dinner.
Barbecue Meatballs (Serves 6)
For the meatballs:
1 1/2 pounds ground beef
3/4 cups oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper to taste
For cooking meatballs:
1 cup all-purpose flour (coating for frozen meatballs)
For the Sauce:
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire Sauce
4 tablespoons (up to 6 tablespoons) onion, finely diced
1 dash 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.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil on all sides until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.
Adapted from The Pioneer Woman.com