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Serve with marinara sauce, spaghetti, or as a meatball sub.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in oven or skillet for best texture.
Variations:
Add chopped fresh herbs like parsley or basil for extra freshness.
Swap oats with breadcrumbs for a more traditional texture.
Make spicy by adding chili flakes or cayenne pepper.
FAQ:
Can I make this without a food processor?
Yes, mash the ingredients well by hand, though texture may vary.
Are these meatballs gluten-free?
Yes, if you use gluten-free oats and tamari instead of soy sauce.
Can I fry them instead of baking?
Yes, lightly fry in oil for a crispier texture.
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