Oatmealalmondballs Recipes

MEATBALLS (MADE WITH OATMEAL)

Steps:

• Pre-heat oven to 350.
• In a medium or large bowl knead together all ingredients. Form into decent size balls and place on a greased cookie sheet or pizza pan.
• Bake for 20-25 minutes, or until browned on outside. (Baking time may vary for your oven!).

5-INGREDIENT CHOCOLATE ALMOND BUTTER BALLS RECIPE BY TASTY

Steps:

• In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
• Place onto a baking sheet and chill for 20 minutes or until solid.
• In a microwave-safe bowl, melt the chocolate in 30-second intervals.
• Individually coat eat ball in the chocolate and place back onto the baking sheet.
• Sprinkle with sea salt, if desired.
• Chill until chocolate is set.
• Enjoy!

THE BEST MEATBALLS

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS

Steps:

• Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
• Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
• Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.

OATMEAL ALMOND BUTTER BITES

Steps:

• Combine oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut in a stand mixer fitted with the paddle attachment. Beat together, gradually increasing speed, until mixture no longer sticks to the center of the paddle.
• Shape mixture into 1-inch balls with your hands. Place on a baking sheet lined with parchment paper.
• Freeze balls until firm, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

MEATBALLS WITH ROLLED OATS

Steps:

• Mix the mince with the onion, rolled oats, Worcestershire sauce, egg, paprika, tomato sauce and 1 tsp salt.
• Heat oil in frying pan, shape mince mixture into meatballs and fry, carefully browning on all sides. Cook in batches, and transfer to a casserole dish when browned.
• When all the mince mixture is cooked into meatballs add the sweet and sour sauce along with the water to the casserole dish.
• Bake in a pre-heated 180°C oven for 30 minutes.
• Cook spaghetti as per packets directions.

BEST EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
• Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
• Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, 12 to 15 minutes.
• Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.

ALMOND BALLS

Steps:

• Heat oven to 325°F.
• Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes.
• Cool and chop.
• With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy.
• On low speed, beat in flour until mixture just comes together.
• Stir in nuts.
• Chill until firm.
• Roll into approximately 1-inch balls.
• Put on ungreased baking sheets.
• Bake until golden brown on bottom, 15 to 18 minutes.
• Cool completely on wire racks.
• Chop chocolate, put in a small bowl and melt in a 250°F oven.
• Put coconut in a bowl.
• Drop cookies, one at a time, into chocolate.
• Coat and remove with a fork, letting excess drip off.
• Drop the cookies into coconut.
• Lightly press coconut onto the cookies.
• Set on a rack to dry.