2/3 cup dry oats (or cooked brown rice)
2 Tbsp. dried minced onion
1 tsp. salt
1/2 tsp. garlic powder
2 eggs
2/3 cup ketchup (or tomato sauce)
Mix all ingredients well, until combined.
For meatballs:
Line a rimmed baking sheet with aluminum foil and spray with non-stick spray. Using a small cookie scoop, form about 60 meatballs. Bake at 375 degrees for 20-30 minutes or until lightly browned. Sacrifice one meatball to make sure they are no longer pink in the center.
Cool completely (or flash freeze) before transferring meatballs to a freezer bag or container for storage.
Place frozen or thawed meatballs in desired sauce and reheat over low to medium heat, stirring occasionally.
For meat loaf:
Meat loaf may be baked before or after freezing. If freezing raw meat loaf, it must have been fresh when you made it and thawed completely before baking.
Place mixture into a loaf pan and bake at 350 degrees for one hour.
Nutritional info (based on ground beef, oats, and ketchup options) for 6 meatballs: 270 calories, 19.4 g fat, .6 g fiber, 13.4 g protein.
These meatballs are very tasty, but they crumbled after being thawed and cooked, so it defeats the purpose of making them into meatballs.
ReplyDeleteI baked these in the oven from frozen and didn't have any problems with them falling apart. And we froze them raw this time which may make a difference as well.
ReplyDeleteThis particular batch tasted very onion-y to me so either they weren't mixed very well or maybe it's just because I'm pregnant!