Double Duty Meatballs

One recipe of zesty meatballs makes two great meals—Italian Meatball Sub and Spaghetti with Meatballs.


  • 1 jar (26-28 ounces/725-750 g) spaghetti sauce, divided
  • 1/3 cup (75 mL) onion, chopped
  • 1 1/2 pounds (700 g) lean (90%) ground beef
  • 3/4 cup (175 mL) quick or old-fashioned oats
  • 1   egg
  • 2   garlic cloves, pressed
  • 1 1/2 teaspoons (6 mL) Italian seasoning
  • 1/2 teaspoon (2 mL) salt


  1. Preheat oven to 400°F. Spread 2/3 cup of the spaghetti sauce over bottom of Rectangular Baker. Chop onion using Food Chopper. In Classic Batter Bowl, combine onion, ground beef, oats, 1/3 cup of the sauce, egg, garlic, Italian seasoning and salt; mix gently. Using Small Scoop, shape meat mixture into balls; place in Baker. Bake 10 minutes. Pour remaining sauce over meatballs. Continue baking 20 minutes. Place 24 meatballs and half of the sauce from Baker in covered container; refrigerate for later use in Spaghetti with Meatballs. Use remaining 24 meatballs with sauce to make Italian Meatball Sub


  • 48 meatballs

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