Meatballs

By McLean

Ingredients

• 1 1/2 pounds ground beef
• 1 large egg, lightly beaten
• 3/4 cup uncooked quick-cooking oats
• 3/4 cup milk
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon salt

Preparation

Step 1

Combine first 7 ingredients; shape into 1-1/2-inch balls.

Preheat the oven to 400 degrees. Combine flour, paprika, and 1/2 teaspoon salt. Gently roll meatballs in flour mixture, and place on a lightly greased rack in an aluminum foil-lined 9-inch by 13-inch pan.

Bake 25 to 30 minutes. Drain on paper towels. Serve with your favorite sauce or with Weeknight Spaghetti.

Notes:
Make these meatballs ahead, and then freeze them for super-fast meatballs anytime. They're also great as appetizers and in sandwiches. To freeze, cool completely, and seal in an airtight container. To serve, place in a single layer on a baking sheet, and bake at 400 degrees for 10 to 15 minutes.