Meatballs

This recipe makes A LOT of meatballs. I freeze the extra – works well on those busy days we all have!

Ingredients:
1 (13 oz) evaporated milk - evaporated coconut milk or almond milk works well as a vegan substitute.
3 lbs. ground beef (lean) - I've also used Morningstar ground beef substitute for meatless meatballs.
2 c. quick oatmeal
2 beaten eggs (use flaxseed mixed with water, or an egg substitute for a vegan meal)
1 c. chopped onion
½ tsp. pepper
½ tsp. salt

Directions:
1. Mix all ingredients and shape into balls.
2. Spray cake pan with Pam – you can use a large 9 x 13 –inch pan or two 9 x 9-inch pans.
3. Put meatballs in cake pan(s)
4. Add choice of sauce – It works best to cook meatballs awhile and then add sauce.
5. Bake at 325 for 1 hour or until done.

Barbecue Sauce:
2 c. ketchup 2 tsp. liquid smoke
1 c. maple sugar or agave nectar ½ tsp. garlic powder
½ tsp. dried onion flakes 2 tsp. chili powder

Mix all ingredients and pour over meatballs. I serve cheesy potatoes with the barbecue meatballs.

Mushroom Sauce:
1 can cream of mushroom soup (not a vegan option)
¾ can water
1 dry onion soup
Mix all ingredients well and pour over meatballs.