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Family Secret Meatballs and Sauce


"My husband would eat this for dinner every night if I would let him. It took his family 10 years of marriage to share this secret recipe with me (apparently, I wasn't family yet), so now I'm sharing it with the world. Hope you like it!"
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1 h 45 m servings 319 cals
Original recipe yields 8 servings


  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1080 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
  3. In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
  4. Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).


  • Cook's Note
  • For our family of four, it works great to eat half and save the other half for two days later. By then the sauce has really soaked into the meat, and I think they are even better the second meal!

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Read all reviews 8
  1. 9 Ratings

Most helpful positive review

Great recipe. I didn't have time to bake the 1 &1/2 hours, so I cooked the meatballs in a skillet and then added the sauce. Covered them for a little while to get nice and bubbly and then simm...

Most helpful critical review

I did not care for this.

Most helpful
Most positive
Least positive

I did not care for this.

Great recipe. I didn't have time to bake the 1 &1/2 hours, so I cooked the meatballs in a skillet and then added the sauce. Covered them for a little while to get nice and bubbly and then simm...

This recipe looked so yummy but it is much too salty to be placed in our meal rotation. You can cut the salt to 1/2 tsp with the meat. But the ketchup is still a problem unless you make homemade...

I liked this fine. I can't say it goes well with spaghetti though. I would say with mashed potatoes & fried carrots it would go well with. I only had to cook it about 1 hour. Any more & it woul...

LOVE LOVE LOVE....aptly named. Will keep this recipe for future use. Very tender meatballs. Sauce is more a BBQ type...I wouldn't put these particular sauce on spaghetti as one of the pix sho...

I love these meatballs! Great sauce. I served them over brown rice with a touch of parmesan cheese on top. They were delicious and even better the next day.

no & yes

Loved this recipe minus the onions . It is almost like the recipe my mom use to make, I just know she used to use brown sugar and white vinigar. So I made it with the white vinigar , just fried ...