Baked first then simmered in a sauce, these meatballs are a go-to every New Year’s Eve. They’re not the roundest meatballs, but you don’t notice once they’re covered in thick sauce. FYI, it does take a lot of ketchup, so make sure you buy a big enough container. One time, we also accidentally left the meatballs in the oven a little long and were afraid that they were too dark and dry to eat. But once they got in the sauce, you couldn’t even tell.
If you’re making this gluten free, just make sure to use gluten free oats. You can potentially pulse the rolled oats a few times in the blender to make them quick oats, but I didn’t bother last time, and the meatballs turned out fine.
- 2 lbs. Ground Beef (or 1 lb. beef, 1 lb. turkey)
- 1 c. Quick Oats (or gluten free oats)
- 1 1/3 c. Milk
- 2 Tbsp. Dried Minced Onion
- 2 Eggs
- 2 tsp. Salt
- Pepper to taste
- 2 2/3 c. Ketchup
- 8 tsp. Dried Minced Onion (8 tsp. = 2 Tbsp. + 2 tsp.)
- 1 1/3 c. Water
- 8 tsp. Vinegar
- 1/4 c. Sugar
- 8 tsp. Worcestershire Sauce
For meatballs, combine ingredients and drop by spoonfuls on greased cookie sheet. Bake meatballs at 350° for 30 minutes. For sauce, simply mix all ingredients in a pot. Add meatballs to sauce and simmer for 20-30 minutes, stirring occasionally.