Meatball Recipe With Oatmeal
Hey girl, I am so glad you stopped by today to learn about this amazing and easy meatball recipe with oatmeal.
My kids always cheer when they find out I am making these easy baked meatballs. I think they love the cheesy goodness the best. My hubby and I love them, too.
I always make a double batch of easy and cheesy baked meatballs because with four kids, one batch just isn't enough.
This meatball recipe with oatmeal can be for more than just supper. Think party appetizers and, of course, game day food.
They also heat up well on those crazy busy nights when all you have time for is leftovers.
I would love to keep talking, but we have meatballs to make.
Let’s get into the kitchen and whip up this meatball recipe with oatmeal that will have your whole family asking for seconds.
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Kitchen Supplies
I have to tell you about the kitchen supplies that help you make this simple meatball recipe.
Wooden Spoon (If you don’t want to use your hands to mix)
Baking Pan, one with sides – This is the Jelly Roll Pan You Need
Tin Foil (if you want easy cleanup)
Ingredients
- 1 Egg
- ¾ Cup Milk
- 1 Cup (4 ounces) Shredded Cheddar Cheese
- ½ Cup Quick Cooking Oats
- 1 Teaspoon Salt
- 1 Pound Ground Beef
- ½ Cup Chopped Onions – optional
Instructions
- Preheat oven to 350°F.
- Line your pan with tin foil and spray with non-stick cooking spray. If you decide not to use Tin Foil, no big deal. You still need to spray your pan with non-stick cooking spray.
- Add all your ingredients to a big mixing bowl and combine with a wooden spoon or your hands until completely mixed.
- Using the cookie scoop, scoop out meatballs and place them on your pan.
- Bake, uncovered, for 25 minutes.
Helpful Tips
- The meatballs pair great with red spaghetti sauce, alfredo sauce, breadsticks, garlic bread, and even just a side of vegetables. One of my boys loves to have them with Ranch dressing and Barbeque sauce (not at the same time!)
- These cheesy meatballs are also fantastic on meatball subs.
- I usually use the large cookie scoop and smash the meat mixture to the side of the bowl to create the meatballs – no extra shaping required.
- You can use a smaller scoop, which is the perfect size if you are making the meatballs as party appetizers. If you do, reduce your baking time by 5 minutes or so, depending on your oven.
- After you bake the meatballs, you can keep them warm in a slow cooker.
- Use sharp cheddar cheese for a greater cheddar taste. You can try other cheeses if you prefer. Let me know in the comments below how that goes.
- I have made these without the cheese, and I have to say they just aren’t as good.
- If you don’t like onions, don’t use them.
- Most of the time, I do not keep raw onions on hand. Instead, I substitute 1 teaspoon of dry minced onions.
- Store any leftovers in an airtight container for up to 3 days.
If you make these delicious meatballs, let me know how it went in the comments below. Don’t forget to add a picture!
I look forward to hearing from you and thanks for stopping by.
