Tangy Meatballs -- Quad-Cities Online Recipe Book
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Main Dishes:

Tangy Meatballs

Comment on this recipe

This recipe makes a lot of meatballs. I like to freeze them in meal size packages for a fast main dish on busy nights.

Ingredients

2 eggs
2 cups quick-cooking or rolled oats
1 can (12 ounces) evaporated milk
1 cup chopped onion
2 teaspoons salt
1/2 teaspoon black pepper
1-1/2 teaspoon garlic powder
3 pounds lean ground beef
Sauce:
2 cups ketchup
1-1/2 cups packed brown sugar
1/2 cup chopped onion
1 to 2 teaspoons liquid smoke
1/2 teaspoon garlic powder

Instructions

In a large bowl beat eggs; add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef and mix well. Shape into 1-1/2 inch balls. Place in two 13x9x2-inch baking pans. Bake, uncovered, at 375 degrees for 30 minutes. Remove from the oven and drain. Place all of the meatballs in one of the pans. In a saucepan bring all sauce ingredients to a boil. Pour over meatballs. Return to oven and bake, uncovered for 20 minutes or until meatballs are done. Makes 4 dozen meatballs.

Margie Martin
Cambridge




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