These meatballs became a hit with our family several years back, and are requested often by family and friends. I highly recommend them!

Ingredients:

• 3 lbs. ground beef
• 1 can evaporated milk
• 2 cups quick rolled oats (can substitute with 2 sleeves finely crushed crackers)
• 2 eggs (beaten)
• 1 cup onion, finely chopped (optional)
• ½ tsp. garlic powder
• 2 tsp. salt
• ½ tsp. pepper
• 2 tsp. chili powder

Directions:

With the exception of the ground beef, mix all ingredients together to allow oats (or crackers) to absorb the milk.  Add ground beef and mix well.  Shape into balls the size of a ping-pong ball.  If you find it difficult to get the meatballs to form well because they are too sticky, add a few finely crushed crackers.  Place meatballs on a cookie sheet in one layer and bake for 25-30 minutes at 350º.  After the meatballs are done, place them in a crock-pot and pour the sauce (recipe below) over them.

Sauce:

• 2 cups ketchup
• 1 ½ cup brown sugar
• 2 tbsp. liquid smoke
• ½ tsp. garlic powder
• ½ cup onion, finely chopped (can also use minced onion)

Mix all ingredients together until brown sugar is dissolved.  Pour over meatballs, making sure they are well covered.  Cook on high for 1 hour, or on low for 3-4 hours.  Yields about 36-40 meatballs.  If you don’t need that many for one meal, freeze the meatballs after you have baked them.  When ready, place frozen meatballs in crock-out, add sauce, and cook on high for 1 ½ to 2 hours or until well heated and gooey.