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Ree drummond bbq meatballs recipe

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Ree drummond bbq meatballs recipe
  • For that meatballs
  • 680g hamburger
  • ¾ cup quick oatmeal
  • 1 cup milk
  • 3 tbsps very finely minced onion
  • 1½ tsps salt
  • Lots of ground pepper
  • 4 tbsps canola oil
  • ½ cup plain flour
  • For that sauce
  • 1 cup ketchup
  • four to six tbsps minced onion
  • 3 tbsps distilled white-colored vinegar
  • 2 tbsps sugar
  • 2 tbsps Worcestershire sauce
  • Dash of hot sauce, for example Tabasco
View metric measurements

For that meatballs: In bowl, combine the floor beef and oatmeal. Pour within the milk, after which add some onions, pepper and salt. Stir to mix. Roll the mix into tablespoon-size balls and refrigerate them for 30-45 minutes to firm.

Preheat the oven to 350 levels F.

Heat the canola oil inside a large skillet over medium heat. Dredge the meatballs within the flour, after which brown the meatballs in batches until light brown. Because they brown, put them right into a rectangular baking dish.

For that sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly around the meatballs.

Bake until bubbly and hot, about forty-five minutes.

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