Last month, I went to a wine tasting with two good friends, Heather and Kristin. While there, they started talking about someone called “Pioneer Woman.” At first, I didn’t even tune into this conversation, as anything about “pioneers” is pretty low on my list of interests (though in grade school, I was fascinated by pioneer stories and of course, Oregon Trail!) But as these two friends were talking, one of them turned to me and said “wait – Sarah, have you heard of Pioneer Woman?” After hearing my reply, and knowing that I am such an avid cook, they were shocked – “what?! You have to google her! She’s amazing…!”
A few days later, I decide to google this lady. Her website has quite a few things going on – information about home schooling, her love story…and of course, her cooking blog. And Pioneer Woman knows how to cook! Living on a ranch with 4 kids and a cowboy husband, she’s learned how to make the richest stews and the most buttery rolls and the creamiest sauces and the crispiest pie crusts. I have become completely obsessed with her cooking blog, checking it multiple times per day.
And finally, last Sunday, I made one of her awesome recipes: “BBQ Meatballs.” They aren’t really barbecue as we know it here in Kansas, but they are certainly delicious, filling, and easy.
Now we’re talkin’!
Pioneer Woman’s BBQ Meatballs
1.5 lb ground beef
3/4 C oats
1 C milk
1/2 C onion, minced
1 C all-purpose flour
1 C ketchup
2 TBS sugar
3 TBS white vinegar
2 TBS worcestershire
1 dash red tabasco
1. Preheat oven to 350.
2. In bowl, combine beef, oats, milk, 1/4 C onion, and a pinch of salt + pepper. Roll into medium-small balls and place on a cookie sheet. Place in freezer for 5 minutes (this makes them much easier to handle.)
3. In large skillet, heat some canola oil over medium-high heat. While oil is heating, dredge meatballs in flour. Brown meatballs in oil for several minutes, until just brown.
4. In small bowl, mix ketchup, sugar, vinegar, worcestershire, remaining 1/4 C onion, and tabasco. Place meatballs in baking dish, and pour sauce over meatballs.
5. Bake at 350 for 45 minutes.
Note – PW suggests serving these along something starch-y, like egg noodles, potatoes, or bread. I served them with mashed red potatoes and mixed vegetables.