Tangy Meatballs
Source of Recipe
Taste of Home magazine
Recipe Introduction
This is a great make ahead dish with specific directions for freezing. I serve this over white rice (Jasmine or Milagrosa). You might want to make an extra batch of sauce just because it's so good!
List of Ingredients
Meatballs:
2 eggs
2c oats
1 12 oz can evaporated milk
1c chopped onion
2t salt
1/2t pepper
1/2t garlic powder
3 lb. lean ground beef
Sauce:
2c ketchup
1 1/2c packed brown sugar
1/2c chopped onion
2t liquid smoke
1/2t garlic powder Recipe
Preheat oven to 375.
In a large bowl, beat eggs. Add ingredients for meatballs and mix well.
Shape into 1-1/2" balls. Place into two 9x13 pans.
Bake uncovered for 30 minutes.
Remove from oven and drain. Put all of the meatballs into one pan.
In a saucepan, bring sauce ingredients to a boil.
Pour over meatballs. Return to oven and bake uncovered for 20 minutes or until done.
Makes 4 dozen.
TO FREEZE: COOK THROUGH LAST STAGE BUT STOP ABOUT 10 MIN. SHORT. FREEZE, THEN THAW COMPLETELY. COOK THE FULL 20 MIN. AT THE LAST STAGE.
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