Ingredients
Scale
- 500 g ground beef (or lamb)
- 80 g rolled oats
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1/4 cup milk
- 2 tbsp chopped parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp olive oil, for browning
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp cornstarch dissolved in 1 tbsp water
Instructions
- Soak oats in milk for 5 minutes to soften.
- In a bowl, mix ground beef, soaked oats, onion, garlic, egg, parsley, salt, pepper, and paprika until just combined.
- Shape into 16 small meatballs.
- Brown meatballs in olive oil on all sides in a large skillet; remove and set aside.
- In the same pan, add beef stock, Worcestershire sauce, and tomato paste; bring to a simmer.
- Return meatballs to the pan, simmer for 20 minutes, then thicken gravy with cornstarch slurry.
- Serve with mashed potatoes or roasted root vegetables.
Notes
- Substitute lamb or turkey for a lighter option.
- Use gluten-free oats if needed.
- Make ahead and reheat gently; the flavors deepen overnight.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Method: Stovetop browning and simmering in gravy
- Cuisine: Scottish
- Diet: Meat
Nutrition
- Serving Size: 1 serving (4 meatballs)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
