Tangy meatballs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 2 | cups | Quick-cooking or rolled oats |
| 12 | ounces | Can evaporated milk |
| 1 | cup | Chopped onion |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Garlic powder |
| 3 | pounds | Lean ground beef |
| Sauce: | ||
| 2 | cups | Ketchup |
| 1½ | cup | Brown sugar |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Liquid smoke |
| ½ | 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 1½" balls. Place in two 13x9x2" baking pans. Bake, uncovered, at 375 degrees for 30 minutes. Remove from the oven and 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.
Yields: 4 dozen From: "Taste of Home Magazine" Posted by: Debbie Carlson - Cooking Echo