My number one way to make these is by putting them in the crock pot. Generally, I only make them for parties, potlucks, and family gatherings, so I want to be able to get ready and do other things before I have to leave. I prepare them as stated, and then just toss them in the slow cooker. After a few hours, both my dish to pass and I are ready to head out the door. It’s a real time saver and it’s much easier to transport and clean up! Check out what they are saying about this recipe over at The Pioneer Woman:
“MUCH better than meatloaf!”
No matter how many times I tell my kids they are just like meatloaf, they don’t believe me…they think they are way more delicious. Well okay then!
Ingredients
FOR MEATBALLS
1-1/2 pound Ground Beef
3/4 cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-1/2 teaspoon Salt
Plenty Of Ground Black Pepper, to taste
FOR COOKING MEATBALLS
1 cup Gold Medal All-Purpose Flour (coating For Frozen Meatballs)
Canola Oil
FOR SAUCE
1 cup Heinz Ketchup
2 Tablespoons Domino Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
Instructions
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.
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Quick Tip: Serve with egg noodles.
Thanks again to The Pioneer Woman for this awesome recipe.
If you place these into a Crock Pot, how long do you cook them etc. Please give instructions for that as well.