Wondering what to do with that package of ground beef? This recipe is SO good. It comes originally from Ree Drummond (aka The Pioneer Woman). It can be dished up as “finger food”- appetizers – or a main dish. I’ve done both. It is could be considered a spinoff of meatloaf, made into these cute little meatballs. There are a couple additional steps to this recipe (like browning) for a few minutes, and then baking later. 🙂 Yes, that’s one of the reasons these are so good! They also have secret ingredients like oatmeal, lots of minced onion, Worcestershire, and Tabasco. They make for a quick and easy freezer meal, too!
Comfort Meatballs
Author: Molly (adapted from Ree Drummond)
Recipe type: appetizer; main dish
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 1½ lbs. ground beef
- ¾ c. quick oats
- 1 c. milk
- 3 T. finely minced onion
- 1 t. salt
- black pepper to taste
- For browning:
- 3 T. canola oil
- ½ c. flour
- Sauce:
- 1 c. ketchup
- 2 T. sugar
- 3 T. white vinegar
- 2 T. Worcestershire sauce
- 4-6 T. minced onion
- dash of Tabasco sauce
Instructions
- In a bowl, combine the ground beef and oats
- Pour in the milk, then add the diced onion and salt.
- Add the black pepper, then stir to combine.
- Roll the mixture into table spoon-size balls and refrigerate them for 30-45 minutes.
- Preheat the oven to 350. Heat the canola oil in a large skillet over medium heat.
- Dredge the meatballs in the flour.
- Brown the meatballs in batches until light brown (don't crowd the meatballs).
- Once brown, place into a rectangular baking dish.
- Stir together the sauce ingredients and drizzle sauce evenly over meatballs
- Bake for approximately 45 minutes or until bubbly and hot.
