Quick Oats Italian Meatballs
This recipe is a quick oat, meat substitute derived from our Depression Era Sausage Patties. These meatballs are quick and easy to put together without a lot of specialty ingredients. This recipe will make four meatballs but you can easily double, triple, quadruple... the ingredients to make a larger batch that can be frozen and used at a later time. I think these meatballs are great with spaghetti or as a meatball grinder.With some simple variations you can make a variety of other vegetarian meat substitutes. Checkout some of the other amazing recipes made using this versatile base:Depression Era Sausage PattiesChicken Nuggets or PattiesBurger PattiesFish SticksGround Meat
Equipment
- 1 medium bowl
- 1 medium saucepan or pot
- 1 8-12 inch frying pan
Ingredients
BASE
- 1 cup quick oats
- 1 egg
- 1 tbsp olive oil
- 1/4 cup water
SEASONING
- 1 tbsp onion flakes
- 1 tbsp parmesan cheese
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt
BROTH
- 3 cups speghetti sauce
Instructions
- Mix the BASE & SEASONING ingredients in a medium sized until thoroughly blended
- Cover the bowl and refrigerate for 2 hours or overnight
- Remove from refrigerator and form into 8 meatballs or 12 polpettini or mini-meatballs
- Pour the speghetti sauce into a medium saucepan or pot and bring to a low boil over medium heat
- Lightly oil a frying pan, and lightly brown the balls evenly by rolling them while frying (about 5 minutes)
- Once lightly browned, transfer to the pot of speghetti sauce, cover and reduce to simmer for 20 minutes
Notes
These "meatballs" will keep in the refrigerator for up to a week or in the freezer for about 1 year. If frozen, simply thaw and heat before serving.