• 4servings
  • 65minutes
  • 345calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup milk

  2. 1/2 cup oatmeal

  3. 1 lb extra lean ground beef

  4. 1 tablespoon onion , finely chopped

  5. 1 tablespoon parsley , chopped

  6. 1 egg

  7. 3 tablespoons parmesan cheese , finely grated

  8. 1 tablespoon oil

  9. 1/2 teaspoon salt

  10. 4 (10 ounce) cans tomato sauce

  11. 3 garlic cloves , diced

  12. 1 teaspoon dried oregano

  13. 1 teaspoon dried parsley

  14. 1 teaspoon dried basil

  15. 1 teaspoon salt

  16. 1/2 lb gluten-free pasta

Instructions Jump to Ingredients ↑

  1. Heat milk in a small sauce pan and add the oatmeal.

  2. Stir and let sit while you prepare the rest of the ingredients.

  3. In a mixing bowl, combine the ground beef, onions, parsley, egg, Parmesan cheese, oil, the oatmeal/milk mixture, and salt. Mix thoroughly but gently.

  4. Without squeezing, shape the mixture into small round balls about one inch in diameter.

  5. Bake the meatballs in a 350°F oven for about 10 minutes. (Don't worry if they're not done all the way - they will continue to cook in the tomato sauce).

  6. Meanwhile prepare the tomato sauce by combining the sauce with the garlic and dried herbs, salt and let it simmer gently while the meatballs cook.

  7. When the meatballs have browned, add to the tomato sauce and slowly simmer, covered, for another 45 minutes or until the meatballs are thoroughly cooked. Stir occasionally to make sure the sauce does not stick.

  8. Bring a pot of water to boil and add the pasta. Cook according to package directions.

  9. Serve meatballs and sauce over pasta.


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