Whether you’re looking for the perfect spaghetti topping, main dish or appetizer these meatballs have you covered. This versatile dish can be ready for dinner in under an hour or canned for a shelf-stable, ready to serve future meal.
Homemade spice blends supply optimum flavor without unwanted additives or excess salt and sugar. Follow these links for my onion soup mix and seasoning salt recipes.
Any oil can be used for these meatballs, but I prefer avocado or olive.
Preheat oven to 400F and line a baking sheet with aluminum foil.
This 9×13″ baking sheet fits 20 meatballs perfectly!
Combine all ingredients in a large bowl and mix well.
If you’re feeling adventurous and maybe a little sneaky, this is a great opportunity to mix in a bit of finely chopped organ meat. With high levels of B12 and folate plus iron and protein, a little goes a long way from a nutritional perspective. Beef liver is my go-to. And if organ meats aren’t your thing, grated carrots also make a great addition.
I find mixing with my hands to be the easiest. Leave the mixture to rest for approximately 10 minutes, allowing the oats to absorb some of the moisture.
Roll 2 tbsp of meat mixture into balls and space evenly on prepared baking sheet. Bake at 400F for 25-30 minutes.
At this point your meatballs are ready to serve, toss in sauce, or freeze.
Easily make these a shelf stable, grab and go meal with a pressure canner. These meatballs can also freeze well, especially if they are vacuum sealed.
To can:
Follow recipe but can baking time to 10 minutes. This allows them to hold their shape but not be overdone. Fill jars with meatballs, wipe rims, apply lid, and seal with a ring. Pressure can for 90 minutes (quarts) or 75 minutes (pints).
Having ready-to serve meatballs on hand makes makes a last minute dinner or a quick last minute meal or appetizer. My go-to is a jar of meatballs topped with teriyaki or honey garlic sauce served over rice. Simply dump the meatballs and sauce in a pan to be reheated on the stove or in the oven.
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Meatballs
Ingredients
- 1 lb ground beef
- 2 tbsp onion soup mix
- 1/2 tbsp seasoning salt
- 1 tbsp oil
- 1/4 cup bbq sauce
- 1 tbsp worcestershire sauce
- 1/2 tbsp minced garlic
- 1 egg
- 1/3 cup quick oats
Instructions
- Preheat oven to 400F and line a baking sheet with aluminum foil.
- Combine all ingredients in a large bowl and mix well.
- Leave the mixture to rest for approximately 10 minutes, allowing the oats to absorb some of the moisture.
- Roll 2 tbsp of meat mixture into balls and space evenly on prepared baking sheet. Bake at 400F for 25-30 minutes.
- At this point your meatballs are ready to serve, toss in sauce, or freeze.
- To can:
- Follow recipe but can baking time to 10 minutes. This allows them to hold their shape but not be overdone. Fill jars with meatballs, wipe rims, apply lid, and seal with a ring. Pressure can for 90 minutes (quarts) or 75 minutes (pints).