Pioneer BBQ Meatballs

Yesterday wasn't a good day. It started off OK. I took the kids out to play. We walked up to our little store so they could get a treat and then we came home and Sophie and Chase played with the neighbor girls. I brought them in for lunch and they picked chicken nuggets, baby carrots (this was my first time letting Chase eat them), a pickle and fruit snacks. I went to the bathroom and was in there maybe 20 seconds when Chase came back and asked me to get the carrot out of his nose. He had stuck raw carrot up his nose! He's never even tried to stick anything up his nose before. I tried using the baby booger sucker and it did move it down, but he wouldn't blow and I didn't want to try and stick anything up there in fear of pushing it farther up. He was crying it hurt, so I called the pediatrician and took him in. Me and the nurse tried to hold him still while the Dr. used tweezers to remove it, but we couldn't keep his head still, so the nurse went out to get the receptionist to help. While she was out of the room he blew out really hard and it came flying out of his nose. I paid a $25 co-pay so he could blow it out himself! Then later while I was trying to cook supper I kept dropping and spilling everything. On the up-side, these meatballs are fabulous! The Pioneer Woman hasn't let me down yet. I've noticed in the past 2 weeks several of the blogs I follow have posted this same meatball recipe. It got great reviews from all, so I knew this was going to be a big winner. The meatballs have a great flavor. The tangy sauce goes perfect with them. I did make one change in order to make them healthier. Instead of dredging them in flour and browning them, I just stuck them in the oven to brown and then drained them really well before sticking them in the baking dish and covered them with sauce. I can't wait til noon so I can eat the leftovers for lunch.


PIONEER BBQ MEATBALLS
Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 TBSP very finely minced onion
1 1/2 tsp salt
ground black pepper

Sauce
1 cup ketchup
2 TBSP sugar
3 TBSP vinegar
2 TBSP Worcestershire
4 to 6 TBSP onion
Dash of Tabasco

Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. Remove from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish. Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.