Meatballs are such a basic food, but I’ve found out recently that many of my friends don’t know how to make them – they rely on store-bought meatballs if they want meatballs! I’ve been making this modified version of my mom’s recipe for probably about 15 years now – it was probably one of the first things I learned how to make!

I used these meatballs as an appetizer at our Christmas party – I heated them with marinara sauce (shown in photo), and served them with slider rolls – meatball sliders! They were tasty! And the leftovers made some tasty spaghetti & meatballs over the next couple of days.

A bonus is that these meatballs (without sauce) freeze well – just freeze individually in a single layer, then transfer to a ziplock bag. Then just pull out as many (or as few) meatballs as you need!

MeatballsAdapted from Mom’s recipe
Makes 25 meatballs (about golf-ball-sized)

1 lb 95% lean ground beef (grass-fed, if you can find it)
1/4 cup old-fashioned oats
1 large egg
1 Tbsp dried minced onion
1 Tbsp Italian seasoning (such as Tone’s Spicy Spaghetti), if desired (can skip if you’re using for another purpose and don’t want Italian flavors)
1/4 tsp salt
1/4 tsp freshly ground black pepper

1. Mix meat with all other ingredients, roll into balls (a little smaller than golf ball-size). Brown meatballs in large skillet (all sides) over medium heat.
Meatballs - cooking

2. Once browned, add about 1 cup water, cover, and bring to a boil. Then turn heat to low, cover, and simmer for about 30 min. Remove from pan (drain if necessary), and eat with desired sauce.

**Note** To freeze, remove from pan and cool. Place in freezer in a single layer. Once frozen, place in a ziplock bag and remove meatballs as needed.

Nutritional info (per meatball):
Calories: 29.4
Total Fat: 0.9 g
Cholesterol: 17.4 mg
Sodium: 65.0 mg
Total Carbs: 0.8 g
Dietary Fiber: 0.2 g
Protein: 4.0 g


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