Comfort Meatballs  – makes about 60 meatballs

2 to 2 1/2 lbs. ground pork

1/4 c. finely minced onion

1 c. oatmeal

1 c. milk

2 t. salt

1 t. freshly ground pepper

flour and canola oil for cooking

Combine the 6 meatball ingredients in a large bowl, you’ll have to use your hands, but it will come together.  Roll the mixture into tablespoon-sized balls and place on a parchment lined baking sheet, then put the meatballs into the freezer for 10–15 minutes.  I used 2 baking sheets, so one sheet went in the freezer while I finished rolling, and then the second sheet did it’s freezer time while I started cooking.

After the 10–15 minutes, remove the meatballs from the freezer, heat some canola oil in a large skillet, then dredge each ball in flour before popping it into your pan.  I ended up doing 3 batches so I did a few laps of the house running from the big freezer to the kitchen and back.  You want the meatballs out of the freezer, into the flour and into the pan with very little time in between.

Brown the meatballs on all sides, they don’t need to be cooked completely through, then place as many as you’re going to cook into an appropriately sized, greased baking dish – a single layer of meatballs is best.  At this point you can also wrap them well and freeze them for another meal.

Sauce – this is more of a ‘gooey glaze’ – I use one recipe for 15-20 meatballs

1 c. EACH ketchup AND crushed or strained tomatoes

1/4 c. + finely minced onion

2 t. sugar

2 T. EACH vinegar AND 2 T. Worcestershire sauce

Tabasco to taste – or add it to your own bowl