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Created by:
Kristy Still
Sweet and Tangy Meatballs
Servings
8
Make the best Sweet and Tangy Meatballs that will feed a crowd, plus gluten-free too!
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Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Ingredients
1x
2x
3x
Meatballs
2
Eggs Beaten
2
Cups
Quick Cooking Oats
if GF use Certified GF Oats
1 12
oz
Can of Evaporated Milk
1
Cup
Chopped Onion
2
Tsp
Salt
1/2
Tsp
Pepper
1/2
Tsp
Garlic Powder
3
lbs
Lean Ground Beef
Sauce:
2
Cups
Ketchup
1 1/2
Cups
Packed Brown Sugar
1/2
Cup
Chopped Onion
1
Tsp
Liquid Smoke
1/2
Tsp
Garlic Powder
Instructions
In a large bowl combine first seven ingredients, crumble beef over the mixture and mix well.
Shape the meat into 1 1/2 inch balls. Using the tablespoon measuring spoon works well to shape these.
Place in two lightly greased 13x9x2 inch baking pans.
Bake these uncovered for 30 minutes at 375*.
Remove from the oven and drain them.
Place all meatballs in one of the pans. Set Aside.
In a small saucepan bring all sauce ingredients to a boil.
Pour over the meatballs and return to the oven.
Bake these uncovered for 20 minutes or until no longer pink.
Notes
Note: This makes enough to feed a crowd, many times we will freeze 1/2 of them to use later.
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