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!
- 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)
- Preheat oven to 350 and line two baking sheets with foil and parchment
- Add all ingredients to bowl and use hands to mix thoroughly
- Form ping-pong ball sized meatballs with your hands and add to baking sheet
- Bake for 12-15 minutes
- Use in meals or snacks. Add any sauces or seasonings accordingly