Go Back

These are not your regular meatballs, they are more in the comfort food/meatloaf category. I took the recipe from the Pioneer Woman's cookbook, The Pioneer Woman Cooks, and added a few of my own twists to make just a terrific week night dinner.
These can be frozen (with no sauce on them) or stored in the refrigerator for 4-5 days. They can be served with pasta, egg noodles, or just on their own.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Good ground beef
  • 3/4 cup quick oats
  • 1 cup whole milk
  • 3 tbsp finely minced onion
  • 1 1/2 tsp salt
  • pepper
  • 4 tbsp oil
  • 1/2 cup flour
Sauce
  • 1 cup ketchup
  • 2 tbsp sugar
  • 3 tbsp white vinegar
  • 2 tbsp Worcestershire sauce
  • 4-6 tbsp finely minced onion
  • dash tabasco

Method
 

  1. In a large bowl, combine the ground beef and oats.
    Pour in the whole milk, then add the salt, minced onion, pepper, and mix
    Roll the mixture into tablespoon size balls and place on a cookie sheet. Set the cookie sheet in the refrigerator for 30-45 minute to firm up.
    Meanwhile, Preheat the oven to 350°
    In a large skillet, heat the oil over medium heat. Dredge each meatball in the flour and brown each meatball in the skillet until light brown. Once they are brown place each one in a 9x13 baking dish.
    Stir together all of the sauce ingredients and when all the meatballs are browned pour the sauce over the meatballs.
    Bake for about 45 minutes and then serve.
    HAPPY EATING!!