* 2 lbs ground beef * Old fashioned rolled oats – guessing 1/4 c. * Salt – guessing 1 tsp * Pepper – guessing 1/2 tsp * Minced onions (okay to use the dried version in the jar) – guessing 2 tsp * Minced garlic – (okay to use the dried version in the jar) – guessing 2 tsp
Instructions
* Preheat an oven to 350 deg F (325 for convection) * Line a cookie sheet with wax paper * Mix all the ingredients together in a bowl thoroughly until well mixed * Form balls and put on the lined cookie sheet. I ended up making 19 meatballs, but make them as big or as small as you want * Set time for 20 min and bake. * Remove from oven and check temp with a instant read thermometer. Okay if around 155 deg F or higher. If too cold, bake longer. * Place on a paper towel lined plate to soak up grease and pat with paper towels if you want to get some more of the grease. * Set aside for now.
**Sauce**
Ingredients
* 1 28 oz can of crushed tomatoes * 1/2 of a giant white onion or a whole medium onion * 4 to 8 garlic cloves – to your preferred garlic level * 1 to 2 tsp salt * 1/2 tsp black pepper * 1 TBS of fresh oregano or 1 tsp dry * 1 TBS of fresh basil or 1 tsp dry * 2 TBS EVOO
Instructions
* Use a 12″ skillet and get to temp * Add the EVOO * Sautee the onion and garlic until the onion is translucent * Add the crushed tomatoes, salt and pepper (plus dry herbs if using this instead of fresh) * Bring to boil. * Partially cover and simmer for 15 min * At the 15 min mark, add your fresh herbs and your meatballs. If using dry herbs then only add meatballs * Simmer for 5 more minutes until meatballs heated all the way through
Pasta – cook per package instructions
Note – This recipe makes way more meatballs than you will have sauce. I was able to feed 4 people with a decent amount of sauce. Will have enough meatballs and sauce left over to make meatball subs tomorrow.
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**Meatballs**
Ingredients
* 2 lbs ground beef
* Old fashioned rolled oats – guessing 1/4 c.
* Salt – guessing 1 tsp
* Pepper – guessing 1/2 tsp
* Minced onions (okay to use the dried version in the jar) – guessing 2 tsp
* Minced garlic – (okay to use the dried version in the jar) – guessing 2 tsp
Instructions
* Preheat an oven to 350 deg F (325 for convection)
* Line a cookie sheet with wax paper
* Mix all the ingredients together in a bowl thoroughly until well mixed
* Form balls and put on the lined cookie sheet. I ended up making 19 meatballs, but make them as big or as small as you want
* Set time for 20 min and bake.
* Remove from oven and check temp with a instant read thermometer. Okay if around 155 deg F or higher. If too cold, bake longer.
* Place on a paper towel lined plate to soak up grease and pat with paper towels if you want to get some more of the grease.
* Set aside for now.
**Sauce**
Ingredients
* 1 28 oz can of crushed tomatoes
* 1/2 of a giant white onion or a whole medium onion
* 4 to 8 garlic cloves – to your preferred garlic level
* 1 to 2 tsp salt
* 1/2 tsp black pepper
* 1 TBS of fresh oregano or 1 tsp dry
* 1 TBS of fresh basil or 1 tsp dry
* 2 TBS EVOO
Instructions
* Use a 12″ skillet and get to temp
* Add the EVOO
* Sautee the onion and garlic until the onion is translucent
* Add the crushed tomatoes, salt and pepper (plus dry herbs if using this instead of fresh)
* Bring to boil.
* Partially cover and simmer for 15 min
* At the 15 min mark, add your fresh herbs and your meatballs. If using dry herbs then only add meatballs
* Simmer for 5 more minutes until meatballs heated all the way through
Pasta – cook per package instructions
Note – This recipe makes way more meatballs than you will have sauce. I was able to feed 4 people with a decent amount of sauce. Will have enough meatballs and sauce left over to make meatball subs tomorrow.