Sunday, March 10, 2013

Zippy Meatballs

We've been eating this meal for 14 years.

Lisa brought it to us when the boy cherub was born.

We were living in Phoenix, Arizona at the time.

Since then, I have made it, shared it, frozen it, and sent it!

Many times I'll double the recipe and freeze half of it, uncooked, with the sauce poured over it, in a disposable pan which makes for an easy dinner for us or to give away.

When Lisa brought it to us, she brought it with cooked carrots and mashed potatoes.

We still eat it with carrots, only now I roast them, and we always have mashed potatoes too!

When you make this, you can put whatever side you want with it -- but I'm just saying, to make it "right" you'll want to make carrots and potatoes!

Zippy Meatballs

1 1/2 pounds ground beef*
3/4 cup oatmeal
1/2 cup milk
salt and pepper to taste
1/2 onion, more or less depending on taste, chopped fine

Preheat oven to 350 degrees.

Mix the beef and remaining ingredients in a bowl.  Scoop out into meatballs.  I use a cookie scoop because I'm persnickety about all the meatballs being the same size.  Also, it allows the meatballs to cook evenly without some being burnt and some under-cooked!  Place the meatballs into a 9X13 pan.

Zippy Sauce

1 cup ketchup
1 TBSP vinegar
4 TBSP brown sugar
1/4 cup water

Place the sauce ingredients in a bowl and whisk until combined.  Pour the sauce over the raw meatballs.

Place the concoction into the preheated oven and bake for 1 hour or until done


*It is good to use a lean ground beef so that there isn't a ton of grease cooking out of the meatballs.  Then you are trying to remove the grease and it's mixed in with the sauce and it's not an easy task to do!

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