This post is in request of my dad. The whole family came down to Ridgecrest the week before Christmas and I made these which were a huge hit, especailly with dad. He later send me an email asking for the recipe so here it is. I can't take credit for them, they're from my pioneer woman cookbook. Ree calls for ground beef, but I always make it with ground turkey. They're kind of a labour of love but are so worth it.
Meatballs:
1 1/2 pounds ground beef
3/4 c. oats
1 c. milk
3 Tbsp minced onion
1 1/2 tsp. salt
plenty of ground black pepper
4 Tbsps canola oil
1/2 c. flour
sauce:
1 c. Ketchup
3 Tbsp white vinegar
2 Tbsp sugar
2 Tbsp Worcestershire Sauce
4-6 Tbsp minced onion
In a bowl, combine ground beef with oats. Pour in the milk and add diced onion and salt. Add pepper and stir to combine. Roll mixture into balls and refrigerate 30 minutes or stick in the freezer for about 10 minutes to firm. Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Dredge meatballs in the flour. Brown them in batches until light brown, not completely cooked. Place them in a baking dish.
Mix the sauce together and drizzle evenly over the meatballs. Bake for 45 minutes or until bubbly and hot. These are so good with rice and a salad or skip the sauce and have with spaghetti and red sauce. Enjoy!
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