These are a delicious variation on the sweet and sour meatball theme. They taste a bit more on the bbq side than the pineapple version of sweet and sour. My family LOVES these over brown rice!
**Pictures to come**
1 to 1 1/2 lbs lean ground beef
3/4 C. rolled oats
2 eggs, slightly beaten
1/2 C. finely chopped onion
1/2 C. milk
1 tsp. salt
few grains pepper
1 tsp. Worcestershire sauce
Combine all ingredients and mix well. Form into about 12 meatballs, each about 1 1/2 to 2 inches in diameter. Place in a casserole dish. Cover with sauce below and bake at 350 for about 25-30 minutes. Makes 6-8 servings, 2 meatballs each.
Sauce
1/2 C. brown sugar
1/4 C. vinegar
1 tsp. prepared mustard (I like dijon)
1/4 C. barbeque sauce
1 tsp. Worcestershire sauce
Combine all ingredients in a saucepan and heat until sugar is dissolved and ingredients are well blended.
Serve over rice! We like our meatballs extra saucy, so I usually make a double batch of meatballs (fits perfectly in a 9x13 pan) and make a triple batch of sauce! Enough for left overs! Yummy!
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