I didn't realize it until I started reading the recipe closely but I've been making this recipe for years! It has been circulating in my family and is IDENTICAL except for 3 things. 1) substitute half of the oatmeal for cracker crumbs (I smash up saltines). Helps with the stickiness and gives it a nice texture. 2)I almost always uses Bullseye. Very yummy and doesn't have high fructose corn syrup. Easier too, of course! 3) My family has make ahead directions (something I wish EVERY recipe had!!)! I often double the recipe and freeze them. I roll them into large balls and put them on a dinner plate that has wax paper on it. I let them freeze for about 45 minutes and then put them in a ziploc freezer bag and add another batch to freeze. If you don't freeze long enough they mush together in the bag. If you freeze too long they freeze onto the wax paper and plate and they're a huge pain to peel off. When you need them plop them right onto a pyrex dish with wax paper underneath, coat with lots of bbq sauce and cook for 70 or so minutes at 350....maybe longer depending on the size of the meatballs. Sooo easy!! I have a batch sitting in my freezer right now in case of emergency!
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I didn't realize it until I started reading the recipe closely but I've been making this...