I live in the South, and we are known for being in the “Bible Belt.” Well, what most don’t realize is that means we are ALL eating church supper on Wednesday nights. Now – let me be clear – I understand and cherish the value of these weeknight dinners and fellowship. But the food has to please everyone young and old, so the flavors aren’t always…giving me fireworks. That’s okay! But this one night, my flavor bells WENT OFF!!!! Meatballs. Because of these holy mother of meatballs!
Not only is the flavor spot on, these babies are so convenient and versatile. You can make a double batch of meatballs and freeze them for later. I freeze them on a tray and then place them in a ziplock bag so I can grab however many I need for a quick dinner. Form the balls into a smaller size if you want to serve at as a party appetizer. I’ve also made the sauce a day or 2 in advance and kept in the fridge. If you run out of ketchup, just use barbecue sauce. Have fun with the vinegars. Cut back on the sugar if you need too. Oh, and instead of egg, I used mayonnaise last night!
Ingredients
For the meatballs:
1.5 lb ground beef
1 cup milk
1 cup breadcrumbs
1 egg
For the sauce:
1 onion, diced
1 bell pepper, diced
6 tablespoons sugar
1 cup catsup (ketchup?? Lol)
1/2 cup vinegar
2 teaspoons salt
1 teaspoon pepper
3 tablespoons Worcestershire sauce
Directions
-Preheat oven to 400 degrees.
-Mix the meatballs ingredients in a bowl. Form into balls and place in glass casserole dish.
-Mix the sauce ingredients in a bowl and pour over the meat balls.
-Bake uncovered for 45-60 minutes..
This Carolina Girl 