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Baked Meatballs

Notes

Recipe Notes

  • Try other seasonings such as Italian seasoning or use soy sauce instead of salt.
  • No carrot? Use chopped frozen spinach instead.
  • Enjoy with Quick Tomato Pasta Sauce, Veggie Stew or in our Mix and Match Stir-fry.
  • Use lactose-free or a plant-based milk if desired.

Ingredients

1/2 cup finely grated carrot

1 egg

1/2 cup oats (old fashioned or quick-cooking)

1/4 cup skim or 1% milk

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1 pound lean ground meat (any type, 15% fat or less)

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 425 degrees F. Lightly grease a baking sheet.
  3. In a large bowl, stir together all ingredients except ground meat.
  4. Add the ground meat and mix in evenly.
  5. 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.
  6. 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.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Try other seasonings such as Italian seasoning or use soy sauce instead of salt.
  • No carrot? Use chopped frozen spinach instead.
  • Enjoy with Quick Tomato Pasta Sauce, Veggie Stew or in our Mix and Match Stir-fry.
  • Use lactose-free or a plant-based milk if desired.
Recipe Image for Baked Meatballs
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 21 meatballs
Nutrition Facts: View Label