Great texture, very flavorful, and an extra boost of fiber. I've been tweaking this recipe for years! I use Ener-G egg replacement powder, but other brands (like Orgran) or substitutions (like arrowroot powder) may work just as well. If you want to try using a real egg instead, reduce the amount of pasta sauce accordingly, so that the egg plus sauce equal 3/4 cup liquid.

Ingredients

4 serv.

tablespoons onion flakes↗2
teaspoon rosemary↗1⁄2
teaspoon garlic powder↗1⁄2
teaspoons parsley flakes↗2
teaspoon oregano↗1
teaspoon basil↗1⁄4
teaspoon allspice1⁄8
teaspoon salt↗1
cup oat bran1⁄4
cup quick oats↗1⁄2
tablespoon Ener-G Egg Substitute1
cup pasta sauce↗3⁄4
lb lean ground beef↗1
tablespoons olive oil↗2

Step-by-step instructions

1
In a medium bowl, combine seasonings, oat bran, oats, and egg replacement powder.
2
Add pasta sauce and mix thoroughly.
3
Add ground beef and mix thoroughly (I knead it with my hands like a bread dough, folding over a side and pressing in). The oats will absorb liquid as you mix, creating a firmer texture. You can let this sit for a few minutes to thicken as well.
4
Put 2 Tbsp olive oil in a large frying pan over medium-high heat.
5
Form the mixture into small meatballs, about an inch in diameter.
6
Cook the meatballs about 5 minutes, until crispy and browned on one side, then turn. Turn again to brown as much surface as possible.
7
If you opened up a fresh jar of pasta sauce, pour the rest over the cooked meatballs and allow to simmer for 5 minutes.
8
Serve on fresh rolls (I use http://www.food.com/recipe/potato-buns-bread-machine-412701) or over pasta.

Source: food.com

Original recipe ↗

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