Wednesday, October 24, 2012

Sweet BBQ Meatballs

These meatballs are not for pasta. Instead, they are their own meal. We will definitely be making these again and also use both the sauce and the meatball parts to make other recipes, such as meatloaf.

Don't let the oats scare you. If you didn't know they were in there you would never have a clue! (But they seem to make them a lot more fluffy ---> can meatballs be fluffy?!?)

Oops, ignore the Worcester sauce :)
For two servings:

3/4 lb ground beef
3/8 cup oats
1/2 cup milk
1 1/2 Tbs finely minced onion
1  tsp salt
Ground black pepper to taste

Cooking meatballs:
1/2 cup flour
Oil for frying

1/2 cup ketchup
1 Tbs sugar
1 1/2 Tbs vinegar
1 Tbs Worcestershire sauce
3 Tbs finely minced onion
Optional - hot sauce (like Tabasco)

Preheat the oven to 350 F (175 C).

Combine all of the ingredients listed under meatballs.

Mix well and roll into small balls. Place on a plate or cookie sheet and freeze for five minutes. This will solve your problem if they seem a little bit too sticky!

During this time you can preheat your oil in a pan on the stove.

After five minutes, remove from the freezer and roll in flour. Brown (don't worry about getting them cooked, you just need them to be nice and brown on the outside).

Place in a baking dish and then mix all of the ingredients listed under sauce (with dash of hot sauce if you want). Mix well so the sugar does not get left in the bottom of the bowl.

Pour over the meatballs.

Cook for 45 minutes. Serve with mashed potatoes or another delicious side dish.

(She used the leftovers to make a meatball sandwich and it was awesome!)

This recipe was adapted from the Pioneer Woman.

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