Meatballs

mmm, meatballs. These are great on the go and full of flavor if they’re hot or cold. You can chop them in a salad, top your noodles or fill your sandwich. They stay good all week so make a double batch and try them every-which-way.

I used a pound of extra lean ground beef, but you could easily double this recipe. I should say that the amounts below are not exact, because I modified to find the right consistency. If your balls are sticking, add more wet, if they are slopping, add more oats – you know the drill. To the beef, Add:

  • 1 cup ground oats
  • Spices – I used oregano and fresh basil
  • 1/2 finely chopped onion
  • 3 cloves minced garlic

In a separate bowl, mix the wet ingredients:

  • 1 egg
  • 2 tbs mustard
  • 2 tbs Franks hot sauce
  • big dash Worcestershire

Use your hands to combine all ingredients until it is mixed well. Roll into balls and place on a cookie sheet. Bake at 350 for about 25 minutes or until cooked through.

* Note: for a sweater meatball, you could add honey or a sweet BBQ sauce

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