Meatballs are a crowd-pleasing choice anytime they’re offered, but they’re especially well suited for tailgates. Not only are they filling and easy to snack on, but they also simple enough to warm up in a slow cooker (or even eat cold!).
- Makes: 36 meatballs
- Prep Time: 25 minutes
- Cook Time: 35–40 minutes
- 1 cup quick-cooking oats
- ¾ cup finely chopped white onion
- ½ cup plus 2 tablespoons half-and-half
- 1 large egg, beaten
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- ¼ teaspoon freshly ground black pepper
- 1½ pounds ground beef or turkey
- 1 cup ketchup
- ¾ cup packed light brown sugar
- ½ teaspoon liquid smoke (optional)
- ¼ teaspoon espresso powder
- Preheat the oven to 350°F and grease a wire rack set in a rimmed baking sheet.
- Combine the oats, ½ cup of the onion, the half-and-half, egg, garlic, salt, chili powder, and pepper in a large bowl. Crumble the beef or turkey over the mixture and mix well. Roll the mixture into 1-inch balls and place on the rack. Bake for 20 minutes, or until the meat is no longer pink inside.
- While the meatballs are cooking, combine the ketchup, brown sugar, remaining ¼ cup onion, liquid smoke, if using, and espresso powder in a saucepan. Bring to a boil and simmer for 2 to 3 minutes.
- Remove the meatballs from the oven and drizzle the sauce over the meatballs. Cook the meatballs for an additional 15 to 20 minutes, until the internal temperature reaches 160°F for ground beef or 165°F for ground turkey. Arrange the meatballs on a platter or in a bowl and serve.