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Tangy Meatballs

 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
12 ServingsPrep: 50 min. Bake: 20 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 ground beef
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    With Johnsonville Italian Sausage.

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  • 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.

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Tangy Meatballs (continued)

Nutritional Facts: 1 serving (4 each) equals 423 calories, 12 g fat (5 g saturated fat), 100 mg cholesterol, 991 mg sodium, 51 g carbohydrate, 2 g fiber, 27 g protein.