Wednesday, October 13, 2010

Glazed Meatballs

The Pioneer Woman's "comfort meatballs" was one of the first recipes I tried when I picked up her cookbook last year.  They were absolutely delicious but did require a little "stand over time" while frying the meatballs.  I adapted the recipe a little and came up with this version that bakes both the meatballs and the glaze in one pan and can be prepared ahead of time.  

These meatballs aren't of the Italian variety and are more like little round meat loaves! There are many different glaze options for this recipe.  The other night we had these meatballs with PW's  sauce.  I will include three glaze recipes that work well!  

This is a great prep ahead entertaining recipe!  I like to make them the night before and heat them up the next day before guests arrive by keeping them in the slow cooker on the warm setting.  Guests can help themselves right from the pot.

Prep Ahead Plan:  There are a few different options in preparing these ahead of time.  If I am serving these for dinner, I prepare them in a baking dish and refrigerate them raw, covered in sauce until I am ready to bake them up for dinner the next day!  If I am serving them at some kind of gathering, I usually bake them up the night before and warm them in the slow cooker when I am ready to serve them.

Glazed Meatballs


  • 1 1/2 pounds ground beef
  • 1 egg, lightly beaten
  • 1 cup quick cooking oats
  • 2 T milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced or crushed (or 1 teaspoon garlic powder)
  • 1 tablespoon chili powder
  • 1/2 cup finely chopped onion (or 1 t onion powder)

Glaze Options (I always double these glaze recipes because we like the meatballs to be very saucy!  Some people prefer less sauce though.)

Smokey BBQ Style

  • 1 cup ketchup
  • 1 clove minced garlic
  • 1/2 cup brown sugar
  • 1/4 cup chopped onion
  • 1 tablespoon liquid smoke flavoring

Cocktail Meatball Style

  • 1 (8 ounce) can jellied cranberry sauce
  • 3/4 cup chili sauce
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons lemon juice

PW Style
1 cup ketchup
2 T sugar
3 T vinegar
2 T worcestershire sauce
4 T (to 6 T) onion
1 dash Tabasco


  1. Preheat oven to 350 degrees F. Lightly grease (or spray) a 9 X 13 baking dish.
  2. In a bowl, mix beef, egg, oats, milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
  3. In a separate bowl, mix sauce ingredients. Pour sauce over meatballs.
  4. Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F.      

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