1 medium onion, chopped

4 cloves garlic, crushed

2 Tablespoons extra virgin olive oil

1 pound Wild Type Ranch ground beef

1 pound Wild Type Ranch ground veal

1 cup oatmeal (quick or old-fashioned)

½ cup grated Parmesan cheese

½ cup Dyer Dairy milk

2 eggs (pastured, of course)

1 Tablespoon Italian herbs (I like Penzey’s)

1 ½ teaspoon seasoned salt

½ teaspoon black pepper

Sauté garlic and onions in olive oil.  Add to other ingredients and mix well.  Form into 1 ½ inch balls.  Place on greased or parchment-lined baking tray.  Bake uncovered at 400 degrees 20-25 minutes until light brown and cooked through. 

Use in spaghetti sauce or in a Alfredo sauce over noodles. 

The extras freeze well for a great quick meal!