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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Round up a batch of zesty meatballs to enjoy now and freeze for later. Ingredients:
3/4 cup quick-cooking oats |
1 (5 ounce) can evaporated milk |
1/3 cup chopped onion |
1 egg, beaten |
3/4 teaspoon salt |
3/4 teaspoon chili powder |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1 1/4 lbs lean ground beef |
1 1/2 cups ketchup |
2/3 cup packed brown sugar |
1/4 cup chopped onion |
1/4 teaspoon garlic powder |
2 drops liquid smoke (optional) |
Directions:
1. In a large bowl, combine the first eight ingredients. Crunble beef over mixture and mix well. Shape into 1 1/2 inch balls. Place 1 inch apart in ungreased 13x9x2 in baking dishes. Combine the sauce ingredients; pour over meatballs.
2. Bake, uncovered, at 350* for 45-50 minutes or until meat is no longer pink and a meat thermometer reads 160*. Cool. For each serving, place three meatballs with sauce in a small freezer container. Freeze for up to 3 months.
3. To use frozen meatballs: Thaw in the refrigerator or remove from the freezer 30 minutes before baking. Bake, uncovered, at 350* for 20-25 minutes or until heated through.
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