The Pioneer Woman Tasty Kitchen
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BBQ Meatballs

4.66 Mitt(s) 29 Rating(s)29 votes, average: 4.66 out of 529 votes, average: 4.66 out of 529 votes, average: 4.66 out of 529 votes, average: 4.66 out of 529 votes, average: 4.66 out of 5

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Level: Easy

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Description

I won’t wax rhapsodic about how much these meatballs changed my life. They were so simple, so savory, so comforting and warm and delicious … I almost cried.

Come to think of it, I think I did cry.

Ingredients

  • FOR MEATBALLS
  • 1-½ pound Ground Beef
  • ¾ cups Oats
  • 1 cup Milk
  • 3 Tablespoons Very Finely Minced Onion
  • 1-½ teaspoon Salt
  • Plenty Of Ground Black Pepper, to taste
  • _____
  • FOR COOKING MEATBALLS
  • 1 cup All-Purpose Flour (coating For Frozen Meatballs)
  • Canola Oil
  • _____
  • FOR SAUCE
  • 1 cup Ketchup
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion
  • 1 dash Tabasco

Preparation

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

16 Comments

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Shelli Myers on 6.30.2010

Made these tonight and they were a hit. My meatballs were a little too wet so I’ll probably cut back on the milk next time. Also, I made the meatballs then put them in the freezer for later. I took them out the night before and they cooked great!

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mrsmollyk on 4.27.2010

O.M.GAWWWWSH. I added a bit of garlic to the sauce and poured over some already-made meatballs I had (homemade, thankyouverymuch) and oh, my, my, my. Amazing.

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chelsc on 4.6.2010

I never really liked meatballs till these succulent babies. Great with mashed potatoes or Ree’s homemade mac n’ cheese.

The sauce has a wonderful flavor, but I prefer to leave out the onions. It’s a texture thing for me.

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Melissa McCauley on 3.30.2010

Made these for dinner last night, my husband *loved* them. He said it was like the best part of a traditional meat loaf, the cruchy top and the ketchup sauce.

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megrosten on 3.25.2010

GREAT! I have made these a couple of times. The first I did them exactly as the recipe states. The second time, I cheated. I didn’t roll them in flour OR pan-fry them at all. They were still great and I will probably do it the lazy-man’s way next time;)

29 Reviews

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Belinda Bliss on 7.22.2014

I made this with 1/2 regular and 1/2 low sugar and used Splenda instead of sugar. I’m not sure what wine vinegar is, I used balsamic vinegar. Turned out excellent. The sauce was fabulous. When I make this again I will increase the sauce amount, it was yummy.

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Linda Lou on 4.14.2014

Tasty make-ahead meal. Leftovers make great subs. I made a double batch and poured a bottle of zesty BBQ sauce over it instead of the ketchup mixture.

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socalmom on 9.16.2012

These tasted good, but I thought there was too much work involved for such a simple dish. I think it would’ve just been easier to make meatloaf since the recipe I normally use has a very similar sauce poured on top. It would have been the same end result, just in a different shape.

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terrilw on 5.19.2012

Oh my gosh! We love these. My 14 year old is always happy when I tell her I’m making them. I follow the recipe exactly and it is perfect.

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christynbj on 5.16.2012

I amke these a lot, and my family really enjoys them. I double the sauce and serve the meatballs with the extra sauce on the side for dousing. Delicious!!

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