Beef Meatballs

Beef Meatballs (Donna Craig's recipe)

Ingredients:
1-1½ lb lean ground beef
¾ c rolled oats
2 eggs, slightly beaten
½ c finely chopped onion or a handful of dried chopped onion flakes (or onion powder: 1tbsp powder=1cup onion)
½ c milk
1 tsp salt
Few grains pepper
1 tsp Worcestershire sauce

Directions:
Combine all ingredients for meatballs; mix well.
Form into balls. I spray cookie sheet with Pam, and try to get as many as I can on one sheet.
Bake at 350° for 30 minutes.


I got this recipe from Donna Craig; she also included a sweet and sour sauce recipe with it. I usually just put BBQ sauce on the meatballs (dan does spaghetti sauce) or Nate's sweet n sour sauce recipe.
Basically, you can make these for supper the day you want to eat them, OR you can make them ahead of time and then, after you pull them out of the oven, let them cool, then wrap them up tight with saran wrap, put them in a freezer bag, and put them in the freezer. They're good for up to 6 months in a fridge-top freezer or up to 12 months in a deep freezer.
I also like to use this recipes for making hamburgers, though I pan fry them instead of cook them in the oven in that case.
Also, I like to throw in Hy's Seasoning Salt, Italian seasoning, a bit more pepper than it calls for, and BBQ sauce.

Donna Craig's Sweet and Sour Sauce

Ingredients:
½ c brown sugar
¼ c vinegar
1 tsp prepared mustard
¼ c barbecue sauce
1 tsp worcestershire sauce

Directions:
Combine ingredients and blend thoroughly. Heat and pour over meatballs in a casserole dish. Cook for 30 minutes.