Finely chop the medium onion and garlic clove, then blend until you have a paste.

Place the ground beef in a bowl and add the onion-garlic paste, 2 eggs, your preferred spices, 1 1/3 teaspoons salt, 1/3 cup oats (30 g), and 1/3 cup breadcrumbs (40 g). If you don't have oats, replace the 1/3 cup oats with more breadcrumbs. Mix everything together with clean hands.

Once everything is well combined and the mixture is moldable and slightly sticky, prepare a small plate with about 1/4 cup breadcrumbs and 3 tablespoons oats, mixed together. For crunchier meatballs, lightly toast the breadcrumbs and oats in a skillet with a little oil over medium heat until just golden.

Preheat the oven to 350°F (180°C) for 10 minutes. Shape the meat mixture into medium-sized balls and coat them in the breadcrumb and oat mixture.

Place the meatballs on a greased baking dish and bake for about 45 minutes. The meatballs are done when they're lightly golden (a bit more golden if you toasted the oats and breadcrumbs) and no longer pink inside when cut open. You can also fry them if you prefer.