A delightful twist on classic meatballs, featuring a tangy and sweet glaze.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture.
In a mixing bowl, combine the ground beef, oats, milk, minced onion, salt, and black pepper until well mixed.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into medium-sized balls and place them on a cookie sheet.
Use a small ice cream scoop for evenly sized meatballs.
Place the cookie sheet in the freezer for 5 minutes to firm up the meatballs.
Chilling helps the meatballs hold their shape during cooking.
Dredge the chilled meatballs in flour, coating them lightly.
Shake off excess flour to prevent clumping.
In a frying pan, heat a bit of oil and brown the meatballs on all sides.
Browning adds a delicious crust and enhances the flavor.
Transfer the browned meatballs to a baking dish.
Arrange them in a single layer for even cooking.
In a bowl, whisk together the ketchup, brown sugar, vinegar, Worcestershire sauce, and Tabasco sauce.
Adjust the Tabasco sauce to your preferred level of spiciness.
Pour the sauce over the meatballs in the baking dish.
Ensure the meatballs are evenly coated with the sauce.
Bake in the preheated oven for 45 minutes.
Check halfway through and baste with the sauce for extra flavor.
Serve the meatballs hot with your choice of sides like mashed potatoes or crusty bread.
Garnish with fresh parsley for a pop of color and freshness.
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