This recipe is a copycat from The Lion House, a restaurant & historic site on Temple Square in Salt Lake City. I have very fond memories of visiting there with my Grandma & filling up on their delicious rolls, but always saving room for the chocolate silk pie!
My friend Mandy gave me this recipe, & she got it from somewhere else before that, but the first couple of times I made it, it didn’t taste quite the same as I remembered at The Lion House. So I’ve adjusted it a little; hopefully it’s a little closer to the real thing, which you should definitely try (or anything on their delicious menu) if you’re in the neighborhood.
For the meatballs:
- 1 to 1 1/4 lbs. lean ground beef
- 3/4 cup rolled oats (not quick)
- 2 eggs, slightly beaten
- scant 1/2 cup finely chopped onion
- 1/2 cup milk
- 1 tsp. salt
- 1 tsp. worcestershire sauce
- a few shakes or grinds pepper
Combine ingredients in mixer bowl. Mix until well blended, but do not over-mix or the meat will get tough. Form into 24 or more balls, each about 1 1/2 inches, & place in baking dish. (For a family of 3-4, you can split the recipe in half: put half the meatballs in a foil pan, add the sauce [below], cover with foil, place in a Ziploc freezer bag, & freeze for later. Just put the foil pan in the fridge 24 hours before cooking to defrost, then cook as usual [below].)
For the sauce:
- 1 cup brown sugar
- 1/3 cup cider vinegar
- 2 tsp. prepared yellow mustard
- 1/2 cup barbecue sauce (not hickory)
- 2 tsp. worcestershire sauce
Combine ingredients in large saucepan & bring to a boil while mixing well. (Mustard may not incorporate entirely.) Pour over meatballs in pan. Bake at 350 for 30 minutes. Serve over rice.