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“I've been making these meatballs for years and friends at work as wells as my family all love them.”
48 meatballs

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Spray baking sheet with PAM.
  3. Put celery, bell pepper, egg, oil, and milk (or liquid) in blender and process until smooth.
  4. In a large bowl mix together meats, oats, seasonings, Parmesan cheese, and blender concoction then gently knead until uniform in texture. (DO NOT leave out the celery!).
  5. Take a little of the mix and cook it in a skillet on the stove so you can taste it to see if it needs more seasoning. Happy with that? Then proceed to the next step --.
  6. Roll all the mix into balls about 1.5-2 inches in diameter and line them up on the baking sheet (they will shrink so it’s okay if they touch). I like to use a cookie scoop to make my balls uniform,and because its easier. Also, use a baking pan with sides - such as a jelly-roll pan, or cake pan, because these are juicy little balls and I don't want you set the oven on fire with meatball juice!
  7. Bake 30 minutes (or until no longer pink inside).
  8. Remove from oven and cover with foil for about 15 minutes - don't drain off the juices because the little balls will suck it all up.
  9. The meat mixture can also be formed into patties and fried in a pan on the stove like you would a burger (use Pam or some oil in the pan).
  10. Serve with some kind of sauce - bar-b-que, pasta sauce, creamy mushroom sauce, or just plain old gravy.
  11. NOTE: these freeze very well so I frequently make a double batch and freeze some in quart size freezer bags.

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