Tangy Meatballs
These hearty meatballs are a family favorite and a big hit wherever they go! In their delicious barbecue sauce, they're a perfect dish to pass and also work well as hors d'oeuvres. —Jane Barta, St. Thomas, North Dakota
SERVINGS
|
12
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
50 min. |
COOK
|
20 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 2 eggs
- 2 cups quick-cooking or rolled oats
- 1 can (12 ounces) evaporated milk
- 1 cup chopped onion
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 3 pounds lean ground beef
- SAUCE:
- 2 cups ketchup
- 1-1/2 cups packed brown sugar
- 1/2 cup chopped onion
- 1 to 2 teaspoons liquid smoke
- 1/2 teaspoon garlic powder
DIRECTIONS
In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 30 minutes; drain. Place all of the meatballs in one of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done. Yield: 12 servings.