This recipe goes back to when we were living in Texas. We were stationed at Dyess AFB and I got this recipe from a friend while we were stationed there. I used to make these quite frequently but as things go, this was tucked in the one of my cookbooks and I haven’t made them for years. I brought this old favorite out and they are as delicious today as they were in the 1990’s! You could also make these into mini meatballs for a tailgate or appetizer. Either way, they are a real crowd-pleaser, No cast iron skillet? No problem, place the meatballs on a baking sheet for the first part of cooking to brown the meatballs and then place in a baking dish and top with the sauce for the last thirty minutes.
Cast Iron Skillet Meatballs with Barbecue Sauce
Ingredients
- 2 pounds meatloaf mix (ground pork, beef and veal mix)
- 1 cup oatmeal
- 3/4 cup milk
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 4 tablespoons brown sugar
- 1/2 cup water
- 1 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- freshly ground black pepper
Instructions
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Preheat oven to 450 degrees. Combine the meat, oatmeal, milk, onion and salt. Form into balls, place in a large cast-iron skillet. Combine ketchup, vinegar, brown sugar, water, Worcestershire sauce, dry mustard and pepper - set aside. Bake meatballs for 30 minutes in 450 degree oven, turn every 8 minutes. After 30 minutes, reduce heat to 350 degrees and pour sauce over the meatballs. Bake an additional 30 minutes, turning meatballs every 10 minutes. Remove from the oven and spoon the sauce over the meatballs when serving.