These meatballs were one of the first things Sophie ate when she starting eating solid food, and they are still a staple in our house now at 3 years old. Sophie has an egg allergy so these are egg free, but they taste just as delicious as the regular kind!
Ingredients:
1 lb. lean ground beef
1/2 cup oatmeal
1/4 cup milk
1/4 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
Olive Oil
Pulverize oatmeal in blender until it has the consistency of flour. Mix in bowl with ground beef and seasonings. Slowly pour in milk. I usually pour a little bit, mix, then pour a little bit more. Adding it too fast makes the meat sticky. Roll into balls and cook over medium, turning frequently, until golden brown.
I usually make a batch of these and freeze them to have on hand for quick meals. To freeze, put the meatballs in a single layer on a plate covered in wax paper and place in the freezre for 1 hour. After 1 hour, they will be firm enough for you to store in a Ziploc or container without them sticking together.
Enjoy!
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