"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tangy Meatballs Recipe

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This recipe for Tangy Meatballs, by , is from 50 Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Breneman

Category:
Category:

Ingredients:  
Ingredients:  
Meatballs:
3 lbs. ground beef or chuck
2 eggs
2 c. quick oatmeal
1 can (12 oz) evaporated milk (or c. half & half)
1 c. chopped onion
2 tsp. salt
tsp. black pepper
tsp. garlic powder
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Bring sauce to a boil and hold:
2 c. ketchup
c. brown sugar (reduced from 1 c)
c. chopped onion
1 to 2 tsp. liquid smoke flavoring
tsp. garlic powder

Directions:
Directions:
In a large bowl, beat the eggs and add oats, milk, onion, and seasonings. Add the ground chuck and mix well. Spray the bottoms of two 13x9 baking pans. Shape the meat mixture into 1to 1 inch balls and put into the pans. Bake, uncovered, at 375 for 30 minutes. Mix the sauce together.
Remove the pans of meatballs from oven and drain. Place all the meatballs into one of the pans and pour the sauce over them. Return to the over and bake for another 20 minutes. Cover if holding longer in oven or if the meat is very lean to keep the meatballs moist.

Personal Notes:
Personal Notes:
One of my favorites. From Taste of Home.

 

 

 

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