This post is sponsored by The Quaker Oats Company
Oats are not just for breakfast! They are game players in all kinds of savory recipes, including meatloaf, soup, quiche, risotto, and meatballs! If you are as wild about sweet-savory combos as I am, these Spiced Apple Oat Meatballs are going to be your new favorite prep-day staple. I’ve enjoyed them with buttered noodles, over salads, and simply as they are.
Cinnamon and cayenne pepper provide a great spice combination to complement the baked apples and savory meat seasoned with garlic and salt. Oats act as a binder and provide great texture and nutrition. Oats have a unique nutrition profile with a balance of both insoluble and soluble fiber. Experts recommend eating at least 25 to 30 grams of fiber a day from a variety of grains, fruits and vegetables to support a healthy digestive system. A ½ cup serving of rolled oats provide 4 grams of fiber. Oats also make this recipe 100% whole grain.
The recipe couldn’t be easier – all you need are two bowls. One for the wet ingredients and one large for the dry ingredients. Then mix everything together in the large bowl.
I find that clean hands make the best mixer. Then begin to roll the meatballs into 24 golf-ball sized balls. You might have some apples poking out – that is ok!
Bake them at 425 degrees for about 25 minutes, until they are browned and cooked through to 160° F per a meat thermometer.
Spiced Apple Oat Meatballs
- 2 cups Quaker Old Fashioned Oats
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 1 large egg
- 1 large apple diced
- 1/2 cup unsweetened applesauce
- 1 clove garlic minced
- 1 pound 95% lean grass-fed ground beef
- Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper.
- Mix oats, cinnamon, cayenne, and salt together in a large bowl.
- In another bowl, beat egg and add applesauce, apple, and garlic and stir.
- Add wet ingredients and meat to dry ingredients and mix well with clean hands.
- Form into 24 golf-ball size meatballs.
- Bake for 25 minutes, until meatballs are brown.
Thanks to Quaker Oats for sponsoring this post.