MEATBALLS

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Growing up these meatballs were a treat. My mom would go grocery shopping on a Saturday morning. That afternoon she would cook the hamburger we would use throughout the next 2 weeks. I loved the weeks that she would make meatballs. I would sneak into the kitchen and swipe a meatball or two before she put them in the freezer to use later. When I had my baby, my mom loaded me up with 3 meals worth’s of meatballs to use after he was born. That is how good they are.

The first time I made these meatballs for my husband right after we were married I mistook the dried onion, for garlic. They were anything but savory. So unless you make that same mistake these meatballs are easy to make and aren’t loaded with spices and strong flavorings. It makes them perfect to freeze and use later in dishes like pasta and Swedish meatballs.  Because they weren’t strong flavored my mom would also make things like Sweet and Sour Meatballs. These are the versatile go to meatball. Take 20 minutes and make a batch that you can use in a variety of meals. You won’t regret it.

Yield: 40 meatballs

Time: 20 minutes

INGREDIENTS:

  • 1lb hamburger
  • 1/4 c rolled oats
  • 1 egg
  • 2 T ketchup
  • 1 T dry minced onion
  • 1/2 tsp salt

DIRECTIONS:

  • Step 1

Preheat oven to 450 degrees. Place hamburger in a large mixing bowl. In a small mixing bowl combine oats, egg, ketchup, minced onion, and salt. Let stand for 5 minutes. Add mixture to the hamburger. Mix until combined.

  • Step 2

Roll into balls roughly 1″ in diameter. Place in a glass or nonstick pan. Bake until done, roughly 10-12 minutes. Serve warm or freeze for easy use later.

Enjoy,

Larisa

Larisa

Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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