This is my mother-in-law’s meatball recipe with a couple little changes. It is one of my go to recipes for a quick protein that warms up really well. I like making these ahead of time and then pulling them out of the fridge on demand. Quite often when I make these I will also make stuffed shells or lasagna and a vegetable stew and then we can alternate eating meatballs with a couple entrees. Meatball sandwiches are also a quick and yummy option. 
There are lots of herbs and a little spice in these. Since this recipe uses oatmeal instead of breadcrumbs they can be gluten-free. The oatmeal also gives them a nice firm but not too firm texture so they do not fall apart but are still tender. These really are yummy and convenient. I hope you enjoy them as much as we do!
Instructions:
- 2 pounds ground beef (I use 80% lean)
- 2 teaspoons salt
- 2 T dried minced onion
- 2 teaspoons Italian seasoning
- 2 teaspoons oregano
- ½ teaspoon red pepper flakes
- 2 eggs
- 1 cup quick cooking oatmeal
- ½ teaspoon garlic powder
Mix all of the ingredients together well. Scoop out and roll into balls. Place on cookie sheets and bake at 375 degrees until they are no longer pink in the center or are at least 160 degrees. This makes about three dozen 1 ½ inch meatballs.