Cindy & Robin's Meatballs

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