This is an old standby for a quick meal at my house. The prep is very easy and it cooks fairly quickly. My second daughter always requests BBQ Meatballs for her birthday dinner. So lets get started:

Crack 2 eggs into a bowl and add 3/4 cup oatmeal and 1 cup canned milk. Stir together and add 1 tsp. salt, 1/4 tsp. pepper, and 1 1/2 lb. hamburger.

Mix altogether and form into walnut-sized balls. Place in a 9×13 casserole dish. Put in 400° oven for 10 minutes or until brown.

While the meatballs are browning mix up the sauce ingredients.

Measure 4 T. Worcestershire sauce, 2 T. sugar, 1/4 cup water, 3 T. vinegar, 1 cup catsup. Then coarsely chop an onion and green pepper.

Stir altogether. I love the colors in this sauce. Yum. Pour the sauce over the browned meatballs. Turn the oven down to 350°. (If you forget like I sometimes do, and leave your oven at 400°, your meatballs won’t be as tender as they should be.) So turn your oven down to 350°. Cook for 20 -30 minutes or until red disappears.

Here they are just out of the oven. Their tangy aroma makes me hungry!

Enjoy! I like to serve these over rice. My husband, not a rice lover, prefers them served over a baked potato. I hope you enjoy this quick and simple meal. If you’ve never bought frozen, petite peas, you must give them a try. They are the next best thing to frozen garden peas. We never have enough frozen garden peas so I have to resort to the grocery store freezer section. These are Western Family brand petite peas and are nice and sweet. My children gobble them up.

BBQ Meatballs

Meat Mixture
1 1/2 lb. hamburger
2 eggs
3/4 cup oatmeal
1 cup  canned milk (evaporated)
1 tsp. salt
1/4 tsp. pepper

Sauce:
4 T. Worcestershire sauce
2 T. sugar
1/4 cup water
3 T. vinegar
1 cup catsup
1 onion, coarsely chopped
1 green pepper, coarsely chopped (optional)

Mix meat mixture altogether.  Make into walnut-sized balls and place in casserole dish (9×13). Put in 400° oven for 10 minutes or until brown. Mix sauce and pour over meatballs. Reduce oven to 350° and cook for 20 -30 minutes or until red disappears.

4 Response Comments

  • M. Gray  February 8, 2010 at 6:12 am

    Oh, wow. Those look amazing. Thanks for going to all the work to show us how to do this. I want to try it!

  • Kate  February 8, 2010 at 9:01 pm

    I hope you like it.

  • Name (required)  February 21, 2010 at 7:30 pm

    yep, one of my faves.

  • Corrie  February 24, 2010 at 11:09 pm

    I so want those right now! Thanks for sharing your technique & recipe.