Meatballs are a great meal-prep food. They aren’t that hard to make, take little time, yet can feed you for a week. Meatballs are also pretty versatile. My pictures show them boring with veggies, but you can dress them up in tomato sauce and noodles, toss them in a soup, cover them with BBQ sauce or crumble in to salads.


Really, they’re perfect for the people who don’t like (or have time) to cook. Usually I don’t like taking a lot of time to prepare lunch since I don’t want to interrupt my work. Meatballs and veggies to the rescue.

The recipe includes oats to absorb any fat from the ground beef and freeze-dried garlic. You can definitely use fresh, but I wanted to use up a bottle to make more space in the spice cupboard. Mix em up with your hands, plop them on to some parchment lined pans and bake! Yep, super easy and fast.


I feel like meatballs can get pretty dry, but I think that’s due to overcooking. These guys were perfectly done inside with a tiny bit of pink left. Heh, reason number one I like cooking with beef more than any other meat- less bacteria than chicken or turkey.

Really, there isn’t much more to say besides “what are you waiting for?” Get on it and let me know what you think!

Garlic Meatballs
Prep time
Cook time
Total time
Versatile meatballs that can be used for a variety of dishes throughout the week
Serves: 8
  • 2 pounds lean ground beef
  • ½ cup oats
  • 2 Tbsp freeze dried garlic or 2 garlic cloves minced
  • 2 tsp salt-free savory seasoning (I used Mrs. Dash)
  1. Preheat oven to 350 and line two baking sheets with foil and parchment
  2. Add all ingredients to bowl and use hands to mix thoroughly
  3. Form ping-pong ball sized meatballs with your hands and add to baking sheet
  4. Bake for 12-15 minutes
  5. Use in meals or snacks. Add any sauces or seasonings accordingly
Nutrition Information
Serving size: 3 meatballs Calories: 180 Fat: 8.5 Carbohydrates: 3 Fiber: .5 Protein: 25



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