BBQ Meatballs

Update 7/10/10:  We now make this with 1/2 chili sauce and 1/2 ketchup. 🙂

This was a yummy meal I made the other night.   It comes from PW’s new cookbook and was the first recipe I made from the book.  I’ve made several recipes from her website, but I wanted to use the pretty cookbook this time.

Tim thought they were a little too sweet, so I might adjust the sauce just a little bit next time.  I thought they were prefect though.  She recommends serving them over mashed potatoes or buttered egg noodles and I went with the noodles.

BBQ Meatballs

{Source: The Pioneer Woman}

  • 1-½ pound Ground Beef {I used 1 pound}
  • ¾ cups Oats
  • 1 cup Milk {I used less since I used less ground beef}
  • 3 Tablespoons Very Finely Minced Onion
  • ½ teaspoon Salt
  • Plenty Of Ground Black Pepper (to Taste)
  • _____
  • 1/2 cup All-Purpose Flour for dredging
  • Canola Oil
  • _____
  • 1/2 cup Ketchup
  • 1/2 cup Chili Sauce
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion – very finely chopped
  • dash of Tabasco – to taste
Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.  {I placed them in the fridge for 24 hours.}

After 5 minutes {or overnight}, remove meatballs from freezer and immediately dredge in unseasoned flour.

Quickly brown the meatballs in canola oil until just brown.  Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with buttered egg noodles, mashed potatoes, or crusty French bread.

3 Comments (+add yours?)

  1. Trackback: Menu 6-6-10 « EASY AS PIE!
  2. Trackback: Menu 7-11-10 « EASY AS PIE!
  3. Trackback: Porcupine Meatballs « EASY AS PIE!

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