When we had Remington Cindy Bartel blessed us one evening when she brought over these meatballs for our supper. Cindy got the recipe from Robin Souter. They were a big hit with the whole family and they are now a favorite recipe of ours. They are also a great recipe to make ahead and freeze.
3 lb. lean ground beef
1-12 oz. can evaporated milk
1 cup oatmeal
1 cup
cracker crumbs (about 22 saltine crackers)
2 eggs
1/2 cup chopped
onions
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon
pepper
2 teaspoons chili powder
Combine all the above ingredients
and shape into balls. (I make 22 meatballs out of this). (Mixture will be
soft.) Combine sauce ingredients and pour over meatballs. Bake at 350 until
the middle tests at 165 degrees. (I put all 22 meatballs in a 9x13 glass dish
and baked them one hour.)
Sauce
2 cups ketchup
1 cup brown
sugar
1/2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 cup
chopped onions