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Time to have a ball or three. Marvellous meatballs ready for the oven from the kitchens of  arisuvixen

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Balls of meat.

Yes. Meat balls.

I said it Balls!

There!

Now. some might have seen these on Facebook or Google plus. but here's the upload for FA

These are the same recipe as my meatloaf. but formed into Balls.

They're sitting on a cooling rack covered in aluminium foil, with slits in it, beneath a cookie pan, to catch the fat that's going to drip away from the meatBALLS!

Baked at 350 for approximately 1 Hr. being sure to check the temperature. once it reaches safe 160(?) I can never remember if that's right for beef or if it's lower at 140. feel free to let them cool and, maybe split in half depending on how hungry you are.

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Meatloaf recipe from journal http://www.furaffinity.net/journal/4583735/

From what I've heard, meatloaf is traditionally Veal pork and beef, but since the grocery store i go to doesn't have veal. the two will have to work.

So gather your meats. I use a mild sausage, and a fresh ground beef, 85 15%, a 1 to 1 for the primary meat

then for each 2 pounds of ground meat, 1 egg to bind.

Oats, now the amount varies depending on how I feel it looks, but I start with 1/2 cup (using a quick cooking store brand, but you can go fancy and use which ever type you please) so this latest one ended up with 3/4th a cup.

and for seasoning? again you can use what you like. even better if you made the sausage yourself you already know what in it. but I'll add garlic powder, salt pepper, and chilli powder. approximately 1/2 teaspoon to 1 teaspoon of each might add more of any spice you like.

so open your packages of meat in a large mixing bowl, crack the egg (I use one jumbo) add the oats, and the seasoning, then mix together until thoroughly combine.

then into a loaf pan, glass or metal, I've used both, again a matter of preference. With the oven set to 350 degrees. once preheated, feel free to insert.

set time? not really, I check and know it's done when it reaches the appropriate temperature of 165. but I usually check at the hour, and every 15 minutes there after with a meat thermometer. All the while, each time it's out of the oven, draining the fat from the bottom of the pan. once it's ready pull that bad boy out, and serve with your choice of side dishes. my favorite being mashed potatoes.

And leftovers? If you have any, Make great sandwiches. oh man . i love meatloaf sandwiches.

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Allergy warning – recipe contains egg products