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  • Author: Meagan


This recipe is another one of Mom’s and I make it regularly because I like having meatballs in the freezer.  I haven’t had the desire to try any other ones because these are probably as healthy as you’re going to find and they soften up beautifully (while still staying together) after simmering in any kind of sauce.  Our favorite uses? Meatballs in mushroom sauce over noodles and spaghetti and meatballs.




2 to 2 1/2 lbs. lean ground beef AND 1/2 lb. ground pork

1 c. EACH wheat germ AND oat bran

1/4 c. flax meal

1 pouch dry onion soup mix

2 eggs AND 1/2 c. BBQ sauce


Combine everything in a large bowl, working with your hands at the end to make sure all is well- mixed.  The key to these is to make them small – roll them into balls about the size of about 1 teaspoon.

Place on a baking sheet covered in parchment and bake for about 25 minutes at 350 – taking them out to roll them over at the 15 minutes mark.  Allow to cool completely before packaging for the fridge or freezer.

For me, this recipe makes just under 200 meatballs.

  • Category: Ground Beef, Meatballs


From Meagan's Kitchen

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