This is our family's all time favorite meatball recipe. They are tender and full of flavor. A lot of recipes just don't taste the same when you substitute rice or soy milk, but that isn't the case with this one. I've received plenty of compliments on these meatballs from outsiders who were oblivious to the rice or soy milk substitute. Also my family isn't big on onions, so I always substitute about 1 Tbsp dried onions instead. To save time I usually make the meatballs while the kids are eating breakfast, refridgerate them and then all I have to do for dinner is pour the sauce on top and throw them in the oven. I'm getting hungry just typing about these! Serve over rice.
Recipe from Lion House Entertaining Cookbook
1 to 1 1/2 pounds lean ground beef
3/4 c rolled oats
2 eggs, slightly beaten
1/2 c finely chopped onion
1/2 c milk or milk substitute
1 tsp salt
few grains pepper
1 tsp Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake @ 350 F for 30-45 minutes.
Sauce:
1/2 c brown sugar
1/4 c vinegar
1 tsp prepared mustard
1/4 c barbeque sauce
1 tsp Worcestershire sauce
No comments:
Post a Comment