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Baked Meatballs

Baked Meatballs

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

Oxmoor House APRIL 2005

  • Yield: Makes 4 dozen

Ingredients

  • 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

Preparation

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.

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