Nutrition Facts

Serving Size1
Total Fat21 g
Saturated Fat7.5 g
Sodium674 mg
Total Carbohydrate3 g
Dietary Fiber0.5 g
Protein23 g

Servings and Times


These meatballs freeze well in resealable plastic bags and are great to have on hand for a quick dinner.

Ingredients and Preparation

Oats1/3 cup
Potato flour (can substitute corn starch)1 tablespoon
Water2/3 cup
Canola oil½ + 2 teaspoons
Yellow onion, grated2 tablespoons
85% lean ground beef1 pound
Salt1 teaspoon
White pepper (can substitute black pepper)1/8 teaspoon
  1. Directions
  2. In a large bowl, mix together the oats, potato flour, and water. Let sit for about 10 minutes.
  3. Meanwhile, heat ½ teaspoon canola oil in a small nonstick skillet over medium-high heat. Add onion and sauté until golden, 3-4 minutes.
  4. Add the ground beef and salt to the oat mixture and stir to combine. Then add in the egg, pepper, and sautéed onions and use a wooden spoon or your hands to mix until well-combined.
  5. Wet hands and form meat mixture into small balls, making sure that they are all about the same size. (Recipe should make anywhere from 30-40 meatballs, depending on size). Place meatballs on a wet cutting board.
  6. Heat remaining 2 teaspoons of canola oil in a large skillet over medium-high heat. Add about 1/3 to ½ of the meatballs. Shake the pan so that they cook evenly while retaining round shape. Once browned on all sides, reduce heat to medium-low and continue cooking for another 3-5 minutes, until cooked through. Repeat with remaining meatballs.