- 1 1/2 pounds ground beef
- 3/4 cup quick oats
- 1 cup milk (used whole milk)
- 3 tablespoons very finely minced onion (used yellow onion)
- 1 1/2 teaspoons salt (used table salt)
- Plenty of ground black pepper (used freshly ground black pepper)
- 4 tablespoons canola oil
- 1/2 cup flour
- 1 cup ketchup
- 2 tablespoons sugar
- 3 tablespoons distilled white vinegar
- 2 tablespoons Worcestershire sauce
- 4 to 6 tablespoons minced onion (used 6 tablespoons of minced yellow onion)
- Dash of Tabasco
- Take a large mixing bowl and mix the beef and oats together in it.
- Pour in the milk, adding in the onion and salt next.
- Toss the black pepper into the bowl and mix everything together just until combined.
- Take tablespoon-sized amounts of the meat mixture and roll them into meatballs. Place them in the fridge for 30 to 45 minutes so they can firm up.
- Turn your oven on and preheat it to 350 degrees. Pour the canola oil into a large skillet, setting the skillet over medium heat.
- Roll the meatballs in the flour until completely covered, shaking off any excess flour.
- Once the oil’s hot, add the meatballs to the skillet (in batches), cooking them just long enough to lightly brown them.
- Once browned, take them out of the skillet and place them in a rectangular baking dish (I used a 13 x 9 baking dish). Repeat the browning process until all of the meatballs have been browned and are in the baking dish.
- Stir all the sauce ingredients* together in a large bowl, drizzling the sauce evenly over all of the meatballs.
- Place the baking dish in the oven for 45 minutes or until the sauce is bubbly and hot.
- Serve immediately (I served this with PW’s Creamy Mashed Potatoes).
*I added more than just a dash of Tabasco, I added enough to start tasting it in the sauce (without it overwhelming the other flavors though).
Even though the sauce got reduced down more than it should, this still tasted delicious ! Eating these meatballs is like getting to eat meatloaf in a meatball form. If you want, you could skip the mashed potatoes and just put a toothpick into these meatballs, making them a tasty snack !
This recipe came from “The Pioneer Woman Cooks” by Ree Drummond.
I wasn’t paid in any form to promote Tabasco or “The Pioneer Woman Cooks” by Ree Drummond.
Take care everybody !