Monday, March 12, 2012

Spicy Meatballs

This is strictly comfort food. Big Daddy loves him some "meat and potatoes", so this weekend I gave him just that. I served these spicy meatballs with creamy potatoes, green beans, marinated cucumber salad and apple cake. He was a happy, happy man. It's the little things in life, huh?

Spicy Meatballs
• 1 1/2 pounds ground beef
• 3/4 cup quick oats
• 1 cup milk
• 3 tablespoons very finely minced onion
• 1 1/2 teaspoons salt
• Plenty of ground black pepper
• 4 tablespoons canola oil
• 1/2 cup all-purpose flour

• 1 cup ketchup
• 4 to 6 tablespoons minced onion
• 3 tablespoons distilled white vinegar
• 1 tsp sugar
• 4-5 tablespoons Worcestershire sauce
• Dash of hot sauce, such as Tabasco
2 tsp horseradish
1 Tbsp Meat Marinade, I used Moore's.

For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs 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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