These Mozzarella Meatballs are packed with plenty of protein and fiber, great for keeping you full and satisfied. Enjoy with your favorite whole-grain pasta and marinara sauce. Use any vegetables you have lying around – diced spinach, carrots, zucchini, or mushrooms work great. They are perfect for preparing in advance, as they are easy to freeze. Next time you need a quick protein, reheat meatballs in the microwave, skillet, or air fryer for a few minutes.
Ingredients
- 1 pound lean ground meat (ground turkey, ground chicken, or lean ground beef)
- 1 egg
- ⅓ cup old-fashioned oats
- ½ onion, diced
- 1 cup vegetables, diced (spinach, carrots, zucchini, mushrooms, etc.)
- 1 cup reduced-fat mozzarella cheese, shredded
- 1 Tablespoon Italian seasoning
- ½ teaspoon Kosher salt
- 1 teaspoon pepper
Directions
- Mix all ingredients in a large bowl until well combined.
- Spoon out about 1 Tablespoon of the mixture and roll in your hands to form a ping pong ball-sized meatball.
- Cooking methods
- Oven: Preheat oven to 400°F. Lightly spray a baking sheet with cooking spray. Spread meatballs out on a baking sheet so they do not touch. Bake for 10-12 minutes or until they have reached a safe internal temperature.
- Stovetop: Heat a large skillet over medium-high heat. Lightly spray with cooking spray. Add meatballs in batches so they do not touch while in the pan. Cook for 8-10 minutes, tossing halfway through. Meatballs are done once they have reached a safe internal temperature.
- Air Fryer: Preheat air fryer to 380°F. Lightly spray air fryer basket with cooking spray. Add meatballs in batches so they do not touch while cooking. Cook for 6-8 minutes, tossing halfway through. Meatballs are done once they have reached a safe internal temperature.
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