Healthy Meatloaf Meatballs with Gravy Oamc
Savor the comforting flavors of Healthy Meatloaf Meatballs with Gravy OAMC, a wholesome spin on classic comfort food that's perfect for meal prep and freezer-friendly cooking. These tender meatballs, made with lean ground beef or turkey, hearty oats, and nutrient-packed grated carrots, are seasoned with a blend of garlic, onion, and dried herbs for a flavor-packed experience. After a quick pan sear and a bake in the oven, they're finished with a silky homemade gravy that elevates every bite. Ideal for busy weeknights or make-ahead meals, these protein-packed meatballs pair beautifully with creamy mashed potatoes or roasted vegetables. With freezer-friendly instructions, it's a versatile dish that fits any schedule while delivering all the nostalgic comfort of traditional meatloaf in bite-sized form.
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Recipe Information
Ingredients
- 1.5 pounds lean ground beef (or turkey for lighter option)
- 0.75 cups oats
- 0.5 cups milk
- 1 large egg
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (for pan frying)
- 2 cups beef or chicken broth (for gravy)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon butter (optional, for gravy richness)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it and set aside.
In a large mixing bowl, combine the oats and milk. Let it sit for 5 minutes to soften.
Add the ground beef or turkey, egg, onion, garlic, grated carrot, Worcestershire sauce, dried parsley, oregano, salt, and pepper to the oat mixture.
Mix until all ingredients are evenly combined, but avoid overmixing to keep the meatballs tender.
Roll the mixture into golf ball-sized meatballs and set aside on a plate. You should end up with about 18-20 meatballs.
Heat a large skillet over medium heat and add the olive oil. Sear the meatballs in batches, turning them gently to brown all sides. Be careful not to overcrowd the pan.
Transfer the browned meatballs to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until fully cooked (internal temperature should reach 165°F/74°C).
While the meatballs are baking, prepare the gravy. In a small bowl, whisk together the cornstarch and water to create a slurry.
In a medium saucepan, bring the beef or chicken broth to a simmer over medium heat. Slowly whisk in the cornstarch slurry and continue stirring until the gravy thickens, about 2-3 minutes.
If desired, stir in the butter for added richness. Taste and adjust seasoning with salt and pepper if necessary.
Serve the meatballs hot with the gravy drizzled over the top. Pair with mashed potatoes or steamed vegetables for a complete meal.
For freezer storage (OAMC): Allow the cooked meatballs to cool completely. Arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag. Store the gravy separately in a freezer-safe container. To reheat, thaw overnight in the fridge and warm gently on the stove or in the oven.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
