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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Comfort Meatballs Recipe

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This recipe for Comfort Meatballs, by , is from The Fuka Family, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanne Diehl Meneeley


1 lbs. Ground Beef
cup Quick Oats
1 cup Milk
3 Tbsps. Onion, minced
1 tsps. Salt
plenty of Ground Black Pepper
4 Tbsps. Canola Oil
cup Flour

1 cup Ketchup
4 to 6 Tbsps. Onion, minced
3 Tbsps. White Vinegar
2 Tbsps. Sugar
2 Tbsps. Worcestershire Sauce
dash of Hot Sauce

For the meatballs: In a bowl, combine the ground beef and oats. Pour in the milk, and then add the onion, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes.

Preheat the oven to 350.

Heat the oil in a large skillet over medium heat. Spread the flour on a plate. Dredge the meatballs in the flour, and then brown them in batches until light brown. As they brown, place them into a rectangular baking dish.

For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs. Bake until bubbly and hot, about 45 minutes.




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