1 pound lean groundmeat (any type, 15% fat or less)
Wash hands with soap and water.
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
In a large bowl, stir together all ingredients except ground meat.
Add the ground meat and mix in evenly.
Using your hands, shape the mixture into 21 (about 2-inch) meatballs. Arrange the meatballs on the baking sheet with space between each one. Bake in 2 batches or on 2 baking sheets if needed. Wash hands with soap and water after touching raw meat and eggs.
Bake for 12 to 15 minutes or until the meatballs are cooked through (165 degrees F with a food thermometer) and the outsides are browned.
Refrigerate leftovers within 2 hours.
Try other seasonings such as Italian seasoning or use soy sauce instead of salt.
No carrot? Use chopped frozen spinach or grated zucchini instead.
Use lactose-free or a plant-based milk if desired.
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.
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