Stock the freezer with these meatballs and you’ll always have a tasty snack available for unexpected guests. We like to eat them as a main dish with rice or noodles on busy weeknights.
—ANNA FINLEY COLUMBIA, MO
PREP: 30 MIN. • BAKE: 15 MIN./BATCH • MAKES: 8 DOZEN
2 cups quick-cooking oats
1 can (12 ounces) fat-free evaporated milk
1 small onion, finely chopped
2 teaspoons garlic powder
2 teaspoons chili powder
3 pounds lean ground beef (90% lean)
SAUCE
2 1/2 cups ketchup
1 small onion, finely chopped
1/3 cup packed brown sugar
2 teaspoons liquid smoke, optional
1 1/4 teaspoons chili powder
3/4 teaspoon garlic powder
1. Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
2. Place meatballs on greased racks in shallow baking pans. Bake 15-20 minutes or until cooked through. Drain on paper towels.
3. In a Dutch oven, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Add meatballs; heat through, stirring gently.
FREEZE OPTION Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, gently stirring and adding a little water if necessary.
PER SERVING 1 meatball: 42 cal., 1g fat (0 sat. fat), 9mg chol., 93mg sodium, 4g carb. (3g sugars, 0 fiber), 3g pro.