Meatloaf Meatballs

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Recipe Information

Recipe Created By: Karen Eck


1 1/2 lb ground beef
3/4 cup quick cooking rolled oats
3/4 cup onion, finely chopped
1/2 cup milk or milk substitute
1 egg (optional)
1 Tbsp Worcestershire sauce (optional)
1 tsp salt
1/2 tsp pepper


Saute onion on medium-low heat first to soften it up. Combine ground beef, rolled oats, onion, milk, egg (if using), Worcestershire sauce, salt, pepper, mixing thoroughly with hands. Form meat into balls and place on large greased cookie sheet. Bake in 350 °F oven for about 25 minutes or until browned.


With slotted spoon, transfer meatballs to trays, spacing balls so they are not touching. Let cool, then freeze until firm. Package in heavy plastic bags or other container and store in freezer.


Mixture can also be used for meatloaf.

Adapted from “The Canadian Living Cookbook”, (c) 1987


Can substitute 2+ Tbsp olive oil for the egg.

Omit Worcestershire sauce or use safe alternative to avoid corn and/or fish.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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