These are an excellent basic meatball and a delicious starting point for many different meals options, such as spaghetti and meatballs, sweet and sour meatballs over rice, or meatballs and gravy over noodles, etc. I love baking these up and freezing them so I can pull them out and use them in my slow cooker or on the spur of the moment to get a meal on the table fast. I just slightly tweaked the original meatball recipe from Chef In Training.
Homemade Meatballs
1 1/2 lbs. lean ground beef
3/4 cups oats (I used quick cooking)
2 eggs
1/2 cup chopped onion 'or' 1 TBSP. dried minced onion
1/2 cup milk
1/2 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce
In a large bowl combine all of the ingredients. Using your hands, mix them together until well combined. Scoop out and roll into 3/4-1-inch size balls. Place on foil-lined baking sheets and bake @ 350* F for 20 minutes, or until done. Let cool, bag and freeze until needed.
Makes about: 5 dozen mini meatballs (depending on how big or small you portion them out.)
