1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion (about a quarter cup)
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tapatio
1.Combine all ingredients through black pepper in a large bowl and stir together with spoon or hands.
2. Roll meatballs into Tablespoon sized balls (try to get them all even) and place on a tray. Refrigerate for 45 minutes
3. Meanwhile, make the sauce by combining all the ingredients in a pitcher
5. Heat canola oil in a large frying pan. Dredge meatballs in flour. Fry in the pan the meatballs until lightly browned. Do batches if you need them.
6. Place the meatballs in a rectangular baking dish. Drizzle sauce over the top. Then, bake until bubbly about 45 minutes.
These were good and we have more for another day! Ours were a little too wet because we only had a pound of beef and failed to reduce the amount of liquid. But, they still worked!