BBQ Meatballs Recipe

[TWP]

My recipe for meatballs.  As noted, the BBQ sauce is optional and you can use the flavor of your choice.

BBQ Beef Meatballs

1 lb thawed ground beef
1/2 cup rolled oats, quick cook works, but so do old fashioned
1/4 cup FINELY chopped onions. Onion pulp is even better
1/2 cup flour
1/3 cup tomato ketchup
1/3 cup barbecue sauce, flavor of your choice. Optional.  If you don't use BBQ sauce then increase the Ketchup.

Additional sauce for marinade:
1/4 cup Ketchup
1/4 cup BBQ sauce (flavor of choice) but still optional

If the onion is too coarsely cut, the meatball will fall apart.  It is better to run the onions through a blender/food processor and make an onion pulp.

Mix oats, flour, ketchup, BBQ sauce (optional) and onions, keep mixing until the gluten in the flour get sticky, about 3-4 minutes.  You need enough liquid to release the wheat gluten.

Mix in Ground Beef and mix until uniform texture.  I use my hands for this. You may need to add a small amount of water or a small amount of flour to get the consistency of cookie dough.  It should be easily rolled into balls between your palms but be moist enough to not fall apart.

Roll balls about 1 inch diameter (not a critical size, you can make bigger ones too).

Place on a cookie sheet, close together but not touching and BROIL in the oven for about 10 minutes or until you see browning.  Take out cookie sheet and turn balls over to expose the bottoms, return to oven for 5 more minutes.

Remove from oven and allow to cool slightly, pour all balls into a bowl large enough to hold them all and pour a mix of Ketchup and (optional) BBQ sauce over them, coating all sides.

Let them sit for about 5 minutes, they will be somewhat dry at that point.

Carefully stir them in the excess sauce mix to coat again.

Remove from bowel and replace on cookie sheet to finish marinating.

Server hot or freeze for later.

Can be used in tomato sauce over pasta, but we eat them plain or with extra BBQ sauce.

This number of meatballs depends on how small/large you make the, but about 30 sounds right.