If you are looking for the perfect meal for a cold winter night, this could be it. The Pioneer Woman calls it “comfort food to the max”, and I definitely agree. I just bought The Pioneer Woman Cooks – the new cookbook from Ree Drummond – aka The Pioneer Woman, and thought I would break it in with this recipe that I’ve been wanting to try for awhile. Each recipe contains step by step pictures to go along with the instructions – perfect for someone like me who always questions if I’m following the instructions correctly!

The detailed instructions must have helped me out, because these were amazing – perfectly moist and full of wonderful, warm, savory flavor. They’re very similar to meatloaf, but somehow so much better. Unfortunately, meatloaf is the one food that Mike can’t stand. I tried to be sneaky and trick him into eating them by continually calling them “barbecue meatballs.” He wasn’t fooled. He took one bite and said “These taste like meatloaf.” But pay no attention to my husband’s opinion – if you’re looking for a comforting, warm winter meal, try this one. I definitely recommend it.

 

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Barbecue Meatballs

Ingredients:

1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-½ teaspoon Salt
Plenty Of Ground Black Pepper (to Taste)
1 cup All-Purpose Flour
Canola Oil
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire sauce
4 Tablespoons (to 6 Tablespoons) Onion
1 dash(es) Tabasco

Directions:

Preheat oven to 350 degrees. Combine first 6 ingredients (through black pepper). Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in flour. Brown meatballs in canola oil until just brown. Place into a baking dish. Combine ketchup, sugar, vinegar,worcestershire sauce, onion, and tabasco. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.