- 2lb. ground beef, lean
- 1 cup Hodgson Mill Oat Bran Cereal, or quick oats
- 1/2 cup Parmesan cheese, grated
- 1/2 cup milk
- 2 eggs
- 2 tsp. Italian seasoning
- 1 tsp. garlic powder, or 4 cloves, minced
- 1/2 cup parsley, fresh, chopped, optional
- 1 tsp. salt
- 1/2 tsp. pepper
Preheat oven to 375°F. Line large baking pan with lip, with parchment paper or foil.
In large bowl, mix all ingredients well. Roll into 48 golf ball sized meatballs and place on prepared pan. Bake 10 minutes, turn and bake 5-7 more minutes until browned and no longer pink in center. Serve with tomato or marina sauce and Parmesan cheese over cooked Hodgson Mill Whole Wheat Spaghetti.
Note:These freeze well either before or after baking. Heat from frozen and cook several extra minutes, until done all the way through.
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