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1
Combine quick oats, eggs, seasonings, onion flakes, and evaporated milk in a large bowl.
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2
Crumble the beef and turkey over the top of your oats mixture and use your hands to combine it gently but thoroughly.
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3
Pat into a mound, cover with plastic wrap, and allow to rest in the refrigerator for about one hour, to allow some of the moisture to absorb and the flavors to blend.
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4
Remove from the fridge and scoop into individual balls, using a cookie scoop.
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5
Round gently in your palm and place into a greased 9x13 pan.
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6
You should get about 35 meatballs (pan will be full).
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7
Combine sauce ingredients: ketchup, brown sugar, honey, molasses, liquid smoke, and if desired, about 1/4 cup of water to make things smooth.
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8
Pour over the meatballs coating all the nooks and crannies with the sauce.
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9
Bake in a preheated 350F oven, uncovered for about 1 hour or until cooked through and bubbling.
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10
Or, after putting the sauce on the meatballs, you can double wrap and freeze the pan of meatballs for up to 3 months.
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11
To bake after freezing, remove pan from the freezer and put in refrigerator to thaw, about 8-10 hours.
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12
Then, 30 minutes before baking, remove the pan from fridge, then bake, uncovered, at 350F for one hour.
