Tuesday, October 17, 2017

Comfort in a ball of meat - never would have thought I'd say that. Ever.

Growing up we never had meatballs. Oh sure at family functions people would bring meatballs in a crockpot with grape jelly (eww right?). Andy once or twice made meatballs in the time we were married – but it hasn’t been a thing. Now – it will be a thing. We had dinner at friends – where I brought the cheese cake I was so worried about. (Check back a few post.) What did our friend serve? These amazing meatballs. Now let’s be clear – I would have never said meatballs were amazing – ever in the history of ever, but these are pretty much awesome. Kelly was quick to say they were from the Pioneer Woman but I like to think the maker of the meatball had something to do with it too. Now I’m scheming to figure out how to make these as a freezer meal to get them into our regular rotation. I have faith I can do it! :) These are like little tiny meatloaves of delicious sauce. It’s even making me rethink how I make meatloaf. So make these – YES... make them – you will have zero regrets. None. Maybe I should make them again soon! Hrm...
Comfort Meatballs
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.

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