Yummy note: What I love about this recipe is that I can make it ahead of time and freeze it. Right after I had my little guy in February, my mom came in and helped me make a batch of these guys to keep in my freezer for those quicker no prep needed meals. With this recipe, you just pop the frozen meatballs into the oven or crockpot, pour on the sauce, and that's it. Just a little bit of prep time makes for an easy supper. You can eat these as they are, or a variation my daughter loves is to throw them on some type of bread and make a meatball sandwich! Another variation how we've used these meatballs is we have made them with a marinara sauce and served them with pasta. My family really loves this recipe, whenever we make it, there is rarely any leftovers since it is such a crow pleaser. I hope you enjoy it as much as our family does too.
3 lbs. ground beef
1 - 12oz. can of evaporated milk
1 cup oatmeal
1 cup cracker crumbs
1/2 cup chopped onions or substitute with some onion flakes if you don't care for lots of onions
1/2 tsp salt
1/2 tsp pepper
BBQ Sauce Recipe:
Combine 2 cups catsup, 1/2 tsp garlic powder, 1/2 cup chopped onions or onion flakes, dash of Worcestershire sauce, and 1 cup brown sugar in a sauce pan. Cook and stir until sugar is dissolved.
Combine ingredients until well mixed.
Then roll mixture into balls. I used a cookie scooper to help maintain a constant size, which helps later when baking them. (This recipe makes anywhere from 60-80 meatballs, depending on size.)
Place meatballs in a single layer on a cookie sheet lined with waxed or parchment paper. If you don't have those, aluminum foil works ok, too. Freeze meatballs until solid. Then refreeze meatballs until ready to use in either a storage container or freezer bags.
When ready to cook meatballs, place them in a 9 x 13 pan and pour over BBQ sauce.
Bake at 350 degree oven for about 1 hour, really depends on the size of your meatballs. You may also cook in a crock pot on high for about 2 hours and then on low for about 3 more hours.