ITALIAN MEATBALLS
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Ingredients
Cooking Process
Recipe Note
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Steps
In a small bowl, mix the oats and milk together. Let the mixture soak for at least 10 minutes.
In a large bowl, combine the beef, onion, garlic, egg, parsley, salt, and pepper.
Arrange the meatballs on a glass baking dish. Bake them for 20 - 25 minutes, until they are browned on the outside.
Serve the meatballs in warmed sauce. Garnish with parsley, if desired.
Nutrition
Per serving (2 servings)
54
Calories
6g
Protein
2g
Carbs
3g
Fat
117mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this Italian meatballs recipe make?
This recipe makes 6 servings. It's suitable for a small family or gathering.
Can I substitute the ground beef with another meat?
Yes, you can use other ground meat of your choice instead of the 90% lean ground beef.
How long do I need to soak the oats and milk mixture?
You should soak the oats and milk mixture for at least 10 minutes to let the oats absorb the milk.
How long does it take to bake the meatballs?
Bake the meatballs for 20 - 25 minutes, until they are browned on the outside.
What are the allergens in this Italian meatballs recipe?
The allergens in this recipe are dairy, eggs, and wheat/gluten.
Is this Italian meatballs recipe difficult to make?
This recipe is easy to make. It has a high - confidence difficulty rating of easy.
Substitutions
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Substitutions
whole milk
almond milk, soy milk, oat milk
Non - dairy milk alternatives can be used for those with dairy allergies. They may slightly change the flavor, making it a bit nuttier (almond milk) or beanier (soy milk). The texture of the meatballs might be marginally different as well, but overall, it won't significantly affect the final result.
rolled oats
quinoa flakes, rice flakes
Quinoa flakes and rice flakes can replace oats. Quinoa adds more protein, while rice flakes are a gluten - free option. The texture of the meatballs may be a bit different, as these alternatives have different absorbency rates compared to oats.
ground beef
ground turkey, ground chicken, ground pork
Ground turkey and chicken are leaner options, which can reduce the fat content of the meatballs. Ground pork has a higher fat content and a different flavor profile. Cooking times may need to be adjusted slightly, as leaner meats can dry out faster.
onion
shallots, leeks
Shallots have a milder and sweeter flavor compared to onions, while leeks have a more delicate onion - like flavor. They can be used in similar quantities, but leeks may require a bit more cooking time to become tender.
garlic
garlic powder
Garlic powder can be used when fresh garlic is not available. Use about 1/2 teaspoon of garlic powder for 2 cloves of fresh garlic. The flavor may be more concentrated and less fresh - tasting.
egg
flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to gel)
A flaxseed egg can be used as a vegan alternative. It helps bind the ingredients like an egg, but the texture of the meatballs may be slightly different. It's a bit riskier as it may not bind as well as an egg, so the meatballs could fall apart more easily.
fresh parsley
dried parsley
Dried parsley can be used when fresh is not available. Use about 1 teaspoon of dried parsley for 1/4 cup of fresh parsley. The flavor of dried parsley is less intense and fresh - tasting compared to fresh parsley.
marinara sauce
store - bought spaghetti sauce
Store - bought spaghetti sauce can be a convenient substitute. The flavor may vary depending on the brand, but it generally works well as a base for the meatballs. Some store - bought sauces may be sweeter or have different spice profiles.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store cooked Italian meatballs in an airtight container in the fridge for up to 3 - 4 days.
Freezer
Freeze cooked meatballs in a freezer - safe container or bag for up to 3 months.
Storage Tips
- • Let the meatballs cool completely before storing to prevent condensation and spoilage.
- • If storing with marinara sauce, keep them separate until ready to reheat to maintain texture.
Reheating Tips
- • For the oven, preheat to 350°F, place meatballs in a baking dish, cover with foil, and heat for about 15 - 20 minutes until heated through. Stir occasionally if reheating with sauce to ensure even heating.
- • In the microwave, place meatballs in a microwave - safe dish, cover with a damp paper towel, and heat in 30 - second intervals, stirring between each, until heated through. Avoid over - heating to prevent drying out.
Safety Notes
- • Always ensure meatballs are reheated to an internal temperature that is safe for consumption to prevent food - borne illnesses.
- • Do not refreeze thawed meatballs.
Troubleshooting
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Troubleshooting
Meatballs are dry
Likely cause: Overbaking the meatballs, or using too lean of ground beef
Reduce the baking time to the lower end of the recommended range (20 minutes). If using very lean beef, consider adding a bit more milk to the meat mixture next time.
Meatballs are undercooked in the center
Likely cause: Insufficient baking time or the meatballs are too large
Return the meatballs to the oven and continue baking in 5 - minute intervals until they are fully cooked. Next time, make the meatballs smaller for more even cooking.
Meat mixture is too wet and won't hold its shape
Likely cause: The oats did not soak up enough milk, or too much milk was added
Add a bit more rolled oats to the meat mixture to absorb the excess moisture. Make sure to let the oats soak for the full 10 minutes in future batches.
Meatballs are bland
Likely cause: Not enough salt, pepper, or other seasonings
Sprinkle a bit more salt and pepper on the meatballs before baking. You can also add additional minced garlic or herbs like oregano or basil to the meat mixture next time.
Meatballs are burning on the outside before they are cooked inside
Likely cause: The oven temperature is too high
Lower the oven temperature and increase the baking time slightly. Keep an eye on the meatballs as they cook.
Meatballs fall apart when cooked
Likely cause: The meat mixture was not mixed well enough, or the egg was not properly incorporated
Mix the meat mixture more thoroughly, making sure the egg is evenly distributed throughout. You can also refrigerate the meat mixture for 15 - 20 minutes before shaping the meatballs to help them hold their shape better.