Saucy Meatballs
Prep time: 15 min.
Cook time: 40 min.

Per Serving:
 calories 302, fat 19.5g, calories from fat: 58%, protein 19.5g, cholesterol 83mg, dietary fiber 2.4g

Dietary Exchange:
 milk : 0.0, vegetable : 0.5, fruit : 0.0, bread : 0.3, lean meat : 2.4, fat : 2.4, sugar : 0.2

View Detailed Nutritional Information
Ingredients:
  • 1-1/2 lbs. ground beef (on sale!)
  • 3/4 cup quick or old fashioned oatmeal, uncooked
  • 1/2 cup scallions, or green bell pepper, chopped
  • 1/3 cup milk, tomato sauce, ketchup, or burgundy wine
  • 1 egg (on sale!)
  • 2 Tbs. vegetable oil
  • 1 cup tomato sauce
  • 6 ounces tomato paste
  • 1/4 cup water
  • 1/4 cup water, stock, or burgundy wine
  • 1-1/2 tsp. oregano leaves, crushed
Cooking Directions:

Combine first 5 ingredients and salt and pepper to taste in a bowl and mix well. Shape to form 16 meatballs. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meatballs 4-5 minutes until browned. Drain. For sauce, combine remaining 5 ingredients and salt to taste in a bowl and mix well. Pour over meatballs in skillet. Cover and simmer about 30 minutes.

Microwave oven directions: Reduce liquid in meat mixture to 1/4 cup. Mix and shape as above. Place in an ungreased 11x7 inch baking dish and cover with wax paper. Cook in microwave oven on high about 6 minutes, rotating dish 1/4 turn after 3 minutes of cooking. Drain. Combine sauce ingredients in a bowl and pour over meatballs. Cover with wax paper. Continue cooking in microwave oven about 3 minutes or until meatballs are cooked throughout.

If you wish to freeze cooked meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. Freeze up to 6 months. To reheat: Preheat oven to 350°F. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (USDA recommends reheating meats to 165°F to destroy any bacteria.)



This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
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