Are you ready for the Super Bowl? I’m not really a football fan, but I still get excited about all the appetizers. Who doesn’t love appetizers?
The menu may change from year to year, but these Monster cookies are a mainstay. And for good reason! And now there are these delicious saucy meatballs to add to the list of must-make-every-year. And it’s a good thing because meatballs are pretty much my favorite food.
I found this recipe
over at Mel’s Kitchen Cafe
and it is SO delicious. So delicious, in fact, that I made them for Christmas and then again for New Years Eve. I’m thinking I need to continue with this meatball run and make them again for the Super Bowl.
Don’t forget to add these to your Super Bowl spread – they would make a delicious addition!!
What is your favorite food?
- 1 1/2 pounds ground beef
- ¾ cup quick oats (I used GF)
- 1 cup milk
- 3 tablespoons finely minced onion
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour (for coating meatballs - I used GF flour)
- Canola oil
- 12 oz. jar of cocktail sauce (check labels for GF)
- 1 can whole cranberry sauce (check labels for GF)
- 1 cup brown sugar
- 1 cup water
- Preheat the oven to 350 degrees. Combine all the meatball ingredients (except flour and oil). Roll into medium-small balls (about 2"). Place on a baking sheet and freeze for five minutes.
- After 5 minutes, remove meatballs from freezer and roll in the flour. Heat 1/3 cup canola oil in a large skillet. When oil is hot, add meatballs and brown on all sides (don't cook them through). Place the meatballs in a 9x13 dish and bake 40 minutes to cook through.
- Meanwhile, combine the sauce ingredients in a saucepan and bring it to a boil. Set aside.
- Place the baked meatballs in a small crock pot and pour the sauce over the meatballs. Cook for a few hours to let the flavors meld. Serve with toothpicks!
No Crock Pot? Before baking the meatballs, heat the sauce in the saucepan and then pour it over the meatballs in the 9x13 dish. Bake for 40 minutes - tossing halfway through - and then serve.
Recipe Credit: Mel’s Kitchen Cafe