• Put the ground meat into a large bowl, but don’t mix yet. Note, can use any ground meat you wish though I would avoid turkey and chicken. Mild or hot ground Italian sauce could be great here too!
• Put the celery, onion and eggs into a blender and blend until smooth
• Pour the liquid from blender and oats into the bowl with the meat
• Mix thoroughly until well combined
• Preheat an oven to 375 deg F
• Make your meatballs and place on baking sheets lined with parchment paper. I ended up making 30 meatballs in total but note that they were pretty big! Could make smaller ones if you wish. I did 2 trays of 15
• Put trays in oven and bake for about 20 min. No need to turn them.
• Remove and set aside
**Instructions (Sauce)**
• Dump the 4 cans of tomatoes into a large pot – capable of holding a gallon of liquid
• Put celery and onion into a blender and blend until smooth
• Bring pot to a boil – recommend adding only half the meatballs to the sauce
• After it boils, let it simmer partially covered for at least 2 hours or until it’s thickened to your liking.
Make the past of your choice per the package instructions and then serve with the sauce. Recommend 2 meatballs per person if they are on the larger side.
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**Ingredients (Meatballs)**
• 2 lb ground beef
• 1 lb ground pork
• 3 stalks of celery
• 1 medium onion
• 3 large eggs
• 1 heaping cup of rolled oats
• Salt and pepper (per your judgement)
**Ingredients (Sauce)**
• 2 – 28 oz cans of tomato sauce
• 2 – 28 oz cans of crushed tomatoes
• 3 stalks of celery
• 1 medium onion
• 5 – 6 garlic cloves, minced
• Dry basil
• Dry oregano
• Salt
• Pepper
• Crushed red pepper
• Sugar
• 2 TBS EV Olive Oil
• Parmesan or Romano cheese – 2 to 3 TBS
**Instructions (Meatballs)**
• Put the ground meat into a large bowl, but don’t mix yet. Note, can use any ground meat you wish though I would avoid turkey and chicken. Mild or hot ground Italian sauce could be great here too!
• Put the celery, onion and eggs into a blender and blend until smooth
• Pour the liquid from blender and oats into the bowl with the meat
• Mix thoroughly until well combined
• Preheat an oven to 375 deg F
• Make your meatballs and place on baking sheets lined with parchment paper. I ended up making 30 meatballs in total but note that they were pretty big! Could make smaller ones if you wish. I did 2 trays of 15
• Put trays in oven and bake for about 20 min. No need to turn them.
• Remove and set aside
**Instructions (Sauce)**
• Dump the 4 cans of tomatoes into a large pot – capable of holding a gallon of liquid
• Put celery and onion into a blender and blend until smooth
• Add salt, pepper, olive oil, basil, oregano, sugar, crushed pepper and cheese
• Add the contents of the blender to the sauce
• Bring pot to a boil – recommend adding only half the meatballs to the sauce
• After it boils, let it simmer partially covered for at least 2 hours or until it’s thickened to your liking.
Make the past of your choice per the package instructions and then serve with the sauce. Recommend 2 meatballs per person if they are on the larger side.