I’ve made The Pioneer Woman’s comfort meatballs so many times, the binding on my cookbook has broken in that exact spot. They are the boys very favorite type of meatballs, and we make them at least once a month, if not more often. However, over the years I’ve streamlined the recipe so it is faster to put together because I rarely have time to individually cook the meatballs in a skillet before baking them in the oven. Here are some of my favorite tips for making them a little quicker. First, I make the normal meatball recipe, but I leave out the diced onions (food allergies) and add a tsp of garlic powder instead. I then divide the meatballs out onto a nonstick foiled lined pan:
And bake them for 10 minutes at 400 degrees. Then, I take them out of the oven and turn the temp down to 350 degrees. While the meatballs are cooking, I make the sauce that goes with the recipe, and line the bottom of the pan with about 1/4 of the sauce:
Once the meatballs have “pre-cooked” I put them on top of the sauce:
Then I add the rest of the sauce on top:
And then I bake them in the 350 degree oven for about 25-30 minutes, until the sauce is bubbly, and the meatballs are cooked through. We serve them with mashed potatoes, corn, or sweet potatoes depending on the week. Either way they’re delicious!