Comfort Meatballs with String Beans

Ina Garten's String Beans with Shallots

Ree Drummond (The Pioneer Woman)'s Comfort Meatballs

Comfort Meatballs

makes 25 meatballs

INGREDIENTS

Meatballs:

• 1 1/2 pounds ground beef
• 3/4 cup old-fashioned oats
• 1 cup milk
• 3 tablespoons very finely minced onion (about 1/8 onion) 
• 1 1/2 teaspoons salt
• 2 teaspoons ground pepper
• 4 tablespoons canola oil
• 1/2 cup all-purpose flour

Sauce:

• 1 cup ketchup
• 4 to 6 tablespoons minced onion (about 1/4 onion)
• 3 tablespoons distilled white vinegar
• 2 tablespoons sugar
• 2 tablespoons Worcestershire sauce
• Dash of hot pepper sauce

DIRECTIONS
For the meatballs: 

1. In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 35 to 45 minutes to firm.
2. Preheat the oven to 350 degrees F.
3. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.

For the sauce: 

1. Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. 
2. Drizzle the sauce evenly on the meatballs.

Bake until bubbly and hot, about 45 minutes.

-Alyssa