Comfort Meatballs by Ree Drummond

On our meatball recipe quest we whipped up a double batch of these tasty comfort meatballs (recipe by Ree Drummond - The Pioneer Woman - Food Network) last night.  Alex and I both liked the tangy sauce but Anthony thought the flavor was too heavy in the vinegar department for his taste buds.  He is more of a brown gravy sort of guy.  Still the meatballs were incredibly moist and I would highly recommend the base of the recipe even if you select a different sauce. 

Comfort Meatballs 

Recipe by:  Ree Drummond (Food Network - The Pioneer Woman)

http://thepioneerwoman.com/cooking/2009/03/bbq-meatballs-comfort-food-to-the-max/
 
For Meatballs
1-1/2 pound Ground Beef
3/4 cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-1/2 teaspoon Salt
Plenty Of Ground Black Pepper, to taste
 
For Cooking Meatballs
1 cup All-Purpose Flour (coating For Frozen Meatballs)
Canola Oil  

For Sauce
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco

Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. 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 unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

Serve with egg noodles, rice, mashed potatoes, or crusty French bread.