BBQ Meatballs: A Family Favorite

Combine quick oats, eggs, seasonings, onion flakes, and evaporated milk in a large bowl.

Crumble the beef and turkey over the top of your oats mixture and use your hands to combine it gently but thoroughly.

Pat into a mound, cover with plastic wrap, and allow to “rest” in the refrigerator for about one hour, to allow some of the moisture to absorb and the flavors to blend.

Remove from the fridge and scoop into individual balls, using a cookie scoop. Round gently in your palm and place into a greased 9×13 pan. You should get about 35 meatballs (pan will be full).

Combine sauce ingredients: ketchup, brown sugar, honey, molasses, liquid smoke, and if desired, about 1/4 cup of water to make things smooth. Pour over the meatballs coating all the nooks and crannies with the sauce.

Bake in a preheated 350F oven, uncovered for about 1 hour or until cooked through and bubbling.

Or, after putting the sauce on the meatballs, you can double wrap and freeze the pan of meatballs for up to 3 months. To bake after freezing, remove pan from the freezer and put in refrigerator to thaw, about 8-10 hours. Then, 30 minutes before baking, remove the pan from fridge, then bake, uncovered, at 350F for one hour.