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


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.

Yield: 48 meatballs

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