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Created by:
Kristy Still
Sweet and Tangy Meatballs
Course
Main Course
Cuisine
American
Servings
8
Servings
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
Old Fashioned Oats
if GF use Certified GF Oats
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 or a large rimmed baking sheet.
Bake these uncovered for 30 minutes at 375°F.
Remove from the oven and drain them. (At this point, you can transfer to a different pan, or simply drain the pan that you used.)
Place all meatballs back on the baking sheet if needed.
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.
Ground Turkey can be used instead of beef too.
Nutrition
Serving:
1
Serving
|
Calories:
614
kcal
|
Carbohydrates:
78
g
|
Protein:
44
g
|
Fat:
14
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
159
mg
|
Sodium:
1314
mg
|
Potassium:
1079
mg
|
Fiber:
3
g
|
Sugar:
59
g
|
Vitamin A:
470
IU
|
Vitamin C:
5
mg
|
Calcium:
194
mg
|
Iron:
6
mg
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