Tangy Meatballs

For all you turkied-out people I have a recipe using beef! I baked a 24 lb turkey (almost burning my house down) and don't care if I see another turkey again for a very long time!! Don't get me wrong, I love me some turkey, but I've baked, grinded, diced and ate enough of it to feed a small country. These meatballs received a warm welcome on my dinner table. The recipe came from my best friend Tasha's grandma JoAnn. I laugh as I think back to a young Tasha and I acting up at her grandmas and being chased with the spatula. We always got in trouble for drinking the pickle juice out of the jar and leaving it empty in the fridge. JoAnn's a great cook and these moist meatballs in a sweet, tangy sauce really hit the spot. I hope you try these out and think of a tall old woman with short permed hair chasing an adorable, chubby freckle-faced brown haired girl and a scrawny girl with stringy white hair. Enjoy :)

TANGY MEATBALLS
2 eggs
2 cups quick cooking oats
1 (12 oz) can evaporated milk
1 cup chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lb. lean ground beef

Sauce
2 cups ketchup
1-2 tsp liquid smoke
1 1/2 cups packed brown sugar
1/2 tsp garlic powder

In large bowl; beat eggs, add oatmeal, milk, onions, salt, pepper and garlic powder. Add ground beef mixing well. Shape into 1 1/2 inch balls. Place into 2 9x13 inch pans. Bake uncovered at 375 for 30 minutes. Remove and drain. Place all meatballs in one pan. In saucepan, bring all sauce ingredients to a boil. Pour oer meatballs. Return to oven and bake uncovered for 20 minutes. Makes about 4 dozen meatballs.