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
- Substitute oats with breadcrumbs for a different texture.
- Add Worcestershire sauce or mustard to the sauce for extra zing.
- Serve with mashed potatoes or over egg noodles.
- Use a mix of beef and pork for more flavor.
Nutrition
Calories: 189kcalCarbohydrates: 10gProtein: 11gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 39mgSodium: 182mgPotassium: 229mgFiber: 1gSugar: 4gVitamin A: 82IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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