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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great texture, very flavorful, and an extra boost of fiber. I've been tweaking this recipe for years! I use Ener-G egg replacement powder, but other brands (like Orgran) or substitutions (like arrowroot powder) may work just as well. If you want to try using a real egg instead, reduce the amount of pasta sauce accordingly, so that the egg plus sauce equal 3/4 cup liquid. Ingredients:
2 tablespoons onion flakes |
1/2 teaspoon rosemary |
1/2 teaspoon garlic powder |
2 teaspoons parsley flakes |
1 teaspoon oregano |
1/4 teaspoon basil |
1/8 teaspoon allspice |
1 teaspoon salt |
1/4 cup oat bran |
1/2 cup quick oats |
1 tablespoon ener-g egg substitute |
3/4 cup pasta sauce |
1 lb lean ground beef |
2 tablespoons olive oil |
Directions:
1. In a medium bowl, combine seasonings, oat bran, oats, and egg replacement powder.
2. Add pasta sauce and mix thoroughly.
3. Add ground beef and mix thoroughly (I knead it with my hands like a bread dough, folding over a side and pressing in). The oats will absorb liquid as you mix, creating a firmer texture. You can let this sit for a few minutes to thicken as well.
4. Put 2 Tbsp olive oil in a large frying pan over medium-high heat.
5. Form the mixture into small meatballs, about an inch in diameter.
6. Cook the meatballs about 5 minutes, until crispy and browned on one side, then turn. Turn again to brown as much surface as possible.
7. If you opened up a fresh jar of pasta sauce, pour the rest over the cooked meatballs and allow to simmer for 5 minutes.
8. Serve on fresh rolls (I use /recipe/potato-buns-bread-machine-412701) or over pasta.
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