Meatballs

 Meatballs: 

1 1/2 pounds ground beef

3/4 cup quick oats 

1 cup milk

 3 tablespoons very finely minced onion 

1 1/2 teaspoons salt 

Plenty of ground black pepper 

4 tablespoons canola oil 

Handful of grated cheese to help beef bind together

Sauce

1 cup ketchup 

4 to 6 tablespoons minced onion 

3 tablespoons distilled white vinegar 

2 tablespoons sugar 

2 tablespoons Worcestershire sauce

Dash of hot sauce

 For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish. 

For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs. Bake until bubbly and hot, about 45 minutes.