Skip to content

Oatmeal Meatballs


No meat is required to make nutritious oatmeal meatballs. Serve them with spaghetti, in sandwiches, in soups, or just as a snack with marinara or your favorite dipping sauce.

Makes about 40 (1-inch) meatballs.


  • 1 1/2 c tomato juice
  • 1 Tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1 Tbsp Italian seasoning (unsalted)
  • 1 1/2 tsp dry parsley flakes
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 c quick oats


  1. In a medium saucepan, mix together the tomato juice, olive oil, onion powder, garlic powder, red pepper flakes, Italian seaoning, parsley, salt and pepper.
  2. Place over medium heat and bring to a boil.
  3. Remove from heat and stir in the oatmeal. Cover, and allow to stand 15 minutes.
  4. Preheat oven to 300 degrees F and oil a large baking sheet.
  5. Roll the oat mixture in the palms of your hands, forming 1-inch balls. Place them on the baking sheet.
  6. Bake 20 minutes. Turn over meatballs and bake another 20 minutes.
  7. Allow to cool 10 minutes before serving or adding to your favorite dishes. Meatballs may be refrigerated up to a week. They may also be frozen for up to 3 months.

Leave a Comment

Your email address will not be published. Required fields are marked *