Well, I restrained myself, but I did make them on Sunday because, quite frankly, I couldn't wait much longer.
They were really easy to assemble, and I'm glad I remembered to start them early since they take a lot of time between freezing, browning, and baking.
The result? AWESOME. Unbelievably delicious. When she says "Comfort food to the max," she is NOT kidding around.
I served my husband's on a roll to make a sub...
...and I just plopped mine down atop my mashed potatoes!
- 1 1/2 pounds ground beef
- 3/4 cup oats
- 1 cup milk
- 3 tablespoons very finely minced onion
- 1 1/2 teaspoon salt
- plenty of ground black pepper
- 1 cup ketchup
- 2 tablespoons sugar
- 3 tablespoons vinegar
- 2 tablespoons Worcestershire
- 4 to 6 tablespoons onion
- Dash of Tabasco
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.
Remove from freezer and immediately dredge in unseasoned flour.
Brown 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 egg noodles, mashed potatoes, or crusty french bread.