This 1973 meatball recipe from the kitchen of Elva Treyz is a nostalgic gem from mid-century American home cooking. Often served at potlucks and church gatherings, these hearty meatballs represent comfort food at its finest. The combination of ground beef, oats, and aromatic seasonings like garlic and onion provides depth, while simmering in a tangy ketchup and beer sauce gives the dish a rich, savory kick. Oats as a binder were common in Depression-era cooking, where families stretched meat further. This recipe captures the simplicity and flavor of that era, perfect for feeding a crowd with ease and heart.
Ingredients
- 3 lbs ground beef (use lean ground round for best results)
- 1 medium onion (medium, finely chopped (about 1 cup))
- 2 cloves garlic (minced)
- ¾ cup rolled oats
- 1 tsp black pepper
- ½ cup water
- 14 oz bottle ketchup (typically 14 oz)
- 12 oz beer (light lager or pilsner)
Instructions
Step 1: Prepare the Meatball Mixture
- Combine ground beef, chopped onion, garlic, oats, and pepper in a large bowl.
- Mix thoroughly until all ingredients are well distributed.
Step 2: Shape the Meatballs
- Form mixture into small meatballs (about 1 inch in diameter).
- Set aside on a tray or plate.
Step 3: Make the Sauce
- In a large pot, combine water, ketchup, and beer.
- Bring the mixture to a gentle boil over medium heat.
Step 4: Cook the Meatballs
- Once the liquid reaches a boil, carefully drop the meatballs into the sauce.
- Simmer uncovered for 1 hour, occasionally stirring gently.
Tips
- Use ground beef, pork, or a mix for richer flavor.
- Substitute barbecue sauce for ketchup for a smoky twist.
- Add breadcrumbs and egg for firmer meatballs if mixture feels loose.
- Simmer in a slow cooker for tender results.
- Garnish with fresh parsley or Parmesan before serving.
Transcription of the Original Recipe
Read or copy the transcription
Jan. 1973 Here's what's cookin: Meat Balls Serves: 25 Recipe from the kitchen of: Elva Treyz 3 lbs. meat (ground) 1 onion, garlic, salt & pepper ½ cup water 1 bottle catsup 1 - 12 oz. can beer Heat liquid ingredients to a boil - drop meat balls in for one hour.
From Transcription to Instructions
We love Elva Treyz’s short note, but the original directions just say heat the liquids and drop the meatballs in for one hour. Our instructions unpack that: they include oats in the meat mixture and have you form small 1‑inch meatballs before you start the sauce, and they tell you to bring the water, ketchup and beer to a gentle boil then simmer the meatballs uncovered for an hour, stirring occasionally. Those clarifications make the order easier to follow and help the meatballs hold together as they cook.
Nutrition
Calories: 180kcalCarbohydrates: 5gProtein: 14gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 45mgSodium: 300mgPotassium: 220mgFiber: 0.5gSugar: 3gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1.8mg
