After a day of skiing all I want is a fast, good rib-sticking comfort meal. These meatballs are perfect because you can make them ahead and freeze them. They are more like mini meatloaf balls than meatballs that you put on top of spaghetti. All you have to do ahead of time is cover them with BBQ sauce and cook them through. If I making them the same day, I’ll make the BBQ sauce, otherwise I’ll just use a store bought bottle of my favorite sauce. I served them with mashed potatoes and roasted brussels sprouts. Between the skiing and this meal, we were all in a food coma and ready to go to bed by 8:30 pm.
- 1 1/2 lbs ground beef
- 3 tbsp onion, finely minced
- 3/4 cup oats, chopped // I put the onion and oats into a food processor and pulsed it a couple of times
- 1 cup milk
- 1 1/2 tsp salt
- black pepper
- 1 cup flour // for coating meatballs
- 1 bottle BBQ sauce
- Preheat oven to 350 degrees.
- Combine the beef, onion, oats, milk, salt, and pepper in a bowl. Roll into medium-small balls and place on a cookie sheet.
- Place sheet in freezer for 5 minutes.
- Heat a couple tbsp of oil in a pan on the oven.
- Remove meatballs from freezer and coat with flour.
- In batches, brown meatballs in the oil until just brown. Remove and place into a baking dish.
- Once all of your meatballs are browned, pour BBQ sauce over meatballs.
- Bake for 45 minutes or until they are cooked through.
If you are planning on making them ahead and freezing, make steps 2-6, then freeze covered with tin foil. When you are ready to cook them remove from freezer and cook covered with tin foil for 30 minutes, then remove tin foil and pour BBQ sauce over the meatballs. Cook for another 45 minutes or so until fully cooked through.