Comfort Meatballs
This recipe creates classic comfort meatballs baked in a tangy-sweet sauce. Ground beef and oats form the base, which are rolled, lightly browned, then simmered in a simple ketchup-based sauce until tender and bubbly, perfect for a hearty meal.
Equipment
- 1 Large Mixing Bowl
- 1 Large Skillet For browning meatballs
- 1 Rectangular baking dish For baking meatballs in sauce
- 1 Measuring Cups
- 1 Measuring Spoons
Ingredients
Main
- 1 1/2 pounds ground beef
- 3/4 cup quick oats
- 1 cup milk
- 3 tablespoons very finely minced onion
- 1 1/2 teaspoons salt
- Plenty of ground black pepper
- 4 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1 cup ketchup
- 4 to 6 tablespoons minced onion
- 3 tablespoons distilled white vinegar
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- Dash of hot sauce such as Tabasco
Instructions
- For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
- For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
- Bake until bubbly and hot, about 45 minutes.
Notes
Ensure you don't overmix the meatball mixture; this can result in tough meatballs. Refrigerating the rolled meatballs is crucial for them to hold their shape during browning. Brown the meatballs only until light brown on all sides, as they will finish cooking in the oven. The sauce can be customized with a pinch of cayenne for heat or a dash of soy sauce for umami. Serve with mashed potatoes or rice to soak up the delicious sauce.