Baked Meatballs

Oxmoor House
Make these ahead, then freeze them for superfast meatballs anytime. They're also great as appetizers and in sandwiches.
Makes 4 dozen


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1 1/2 pounds ground beef
1 large egg, lightly beaten
3/4 cup quick-cooking oats, uncooked
3/4 cup milk
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 1/2 teaspoons paprika
1/2 teaspoon salt


Combine first 7 ingredients; shape into 1-inch balls.

Combine all-purpose flour, paprika, and salt. Gently roll meatballs in flour mixture, and place on a lightly greased rack in a foil-lined 13- x 9-inch pan.

Bake at 400° for 25 to 30 minutes. Drain on paper towels. Serve with your favorite sauce.

NOTE: To freeze, cool completely, and seal in an airtight container. To serve, place in a single layer on a baking sheet; bake at 400° for 10 to 15 minutes.

Created date

August 2007