Skip to main content

Baked Meatballs

Easy homemade meatballs with vegetables and oats for added moisture, flavor and nutrients!
A bowl of baked meatballs made with oatmeal and grated carrot is shown on a placemat.
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 21 meatballs
Nutrition Facts: View label

Ingredients

½ cup finely grated carrot
1 egg
½ cup oats (old fashioned rolled or quick-cooking)
¼ cup skim or 1% milk
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
1 pound lean ground meat (15% fat or less; try beef, pork, lamb, turkey or chicken)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Preheat oven to 425 degrees F. Lightly grease a baking sheet.
  4. In a large bowl, stir together all ingredients except ground meat.
  5. Add the ground meat and mix in evenly.
  6. Using your hands, shape the mixture into 21 (about 2-inch) meatballs. Arrange the meatballs on the baking sheet with space between each one. Bake in 2 batches or on 2 baking sheets if needed. Wash hands with soap and water after touching raw meat and eggs.
  7. Bake for 12 to 15 minutes or until the meatballs are cooked through (165 degrees F with a food thermometer) and the outsides are browned.
  8. Refrigerate leftovers within 2 hours.

Notes

Comments

We have substituted ground lamb in this recipe and it was delicious. Our local school district purchased local lamb to be processed and we tested several recipes with our local procurement specialist, this was the best! This recipe will be tested at local schools this school year. With the lamb, it is important to bake them and then remove them from the grease and place it in the sauce for meatball subs. Excess amounts of fat can tend to add an off flavor. This would be a great recipe to quantify! 

This is a nice and simple recipe for meatballs. I like adding oats for some whole grain and veggies that add moisture and flavor. I've made with ground beef and ground turkey and a mixture...all were good. One meal we served the meatballs with Veggie Stew and Stovetop Polenta. Yum!

You might also like...

Recipes A to Z (without photos)

Beet and Carrot Salad
Sliced carrots and beets are mixed with a light dressing and displayed in a salad bowl.

Beet and Carrot Salad

Quick and simple to make, this creamy, colorful salad makes the perfect side dish.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
3 cups
Tasty Hamburger Skillet
Large bowl of Hamburger Skillet with a melty cheese topping.

Tasty Hamburger Skillet

Kid-approved, hearty recipe with beans, rice and topped with cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
9 cups
Sautéed Cauliflower Rice
Two bowls of grated cauliflower garnished with parsley.

Sautéed Cauliflower Rice

A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Guacamole
bowl of Guacamole

Guacamole

Enjoy this easy and delicious guacamole as a topping or a dip. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
2 cups
Great Gazpacho Soup
Small bowl of tomato based chunky vegetable soup.

Great Gazpacho Soup

Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Pico de Gallo
Small bowl of diced tomato-based salsa.

Pico de Gallo

This classic Mexican salsa combines the fresh flavors of veggies, herbs, and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.