Sweet and Sour Meatballs

From Mel's Kitchen Cafe

• 1 1/2 pounds lean ground meat (see note) (I doubled the meatballs to freeze half.  I used 1 lbs of each: Beef, turkey, pork)
• 3/4 cup quick oats or old-fashioned oats that have been lightly pulsed in a blender
• 2 eggs, slightly beaten
• 1/2 cup finely chopped onion
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
Sauce:
• 1/2-3/4 cup brown sugar (depending on how sweet you want the sauce)
• 1/2 cup apple cider vinegar
• 2 teaspoon yellow mustard
• 1/2 cup barbecue sauce (my favorite homemade version here)
• 2 teaspoon Worcestershire sauce
• Hot, cooked rice for serving

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. For the meatballs, combine all of the ingredients and mix well. Form into about 12 meatballs (right around 2-inches each). Place in a lightly greased 9X13-inch pan.
3. For the sauce, whisk together the ingredients until well-combined.
4. Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through and the sauce is slightly thickened.
5. Serve over hot, cooked rice, if desired.

NOTES

Freezable Meal: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.