Basic Meatballs

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Serves: 6,Yield: 26-30 meatballs
  • About This Recipe

    “A snap to make and a breeze to freeze! This is a basic recipe for meatballs suitable for all uses. Feel free to be creative and add any additional spices or flavors you need to suit your tastes.”

    Ingredients

  • 1lbbeef, ground
  • 1largeegg
  • 1/4 cuponion, finely chopped
  • 1/3 cupbreadcrumbs, Italian herbed
  • 1/4 cupmilk
  • 1teaspoonWorcestershire sauce
  • salt & freshly ground black pepper, to taste
  • Directions

  • Mix ground beef, egg, onion, breadcrumbs, milk, Worcestershire sauce, salt and freshly ground black pepper to taste together.
  • Shape mixture by Tablespoonfuls into 1-1/2-inch balls.
  • Place the meatballs in a lightly greased 13x9x2-inch or 15-1/2×9-1/2×1-inch baking dish.
  • Bake, uncovered, in a 400 degree Fahrenheit oven until light brown, about 20 to 25 minutes.
  • Drain off any excess fat.
  • Use meatballs as desired.
  • FREEZING:.
  • Cover and allow meatballs to cool slightly before freezing. No special equipment is needed in the preparation for freezing. Ziplock bags work fine for me. Allow meatballs to thaw about 30 minutes at room temperature before using. Use as desired with your favorite recipes.
  • Reviews

  • “this recipe took no time at all..total of 20 min maybe.However it wasn’t amazing..i think oven cooked meatballs taste dry. Regardless of the fact, on this particular day this easy recipe came in handy.”

  • “This is an excellent basic meatball recipe. I left the onions out due to an onion-phobic teenage son, and added garlic powder to goose it up a little. I’m sure the addition of the onions would perk these up even more. Easy, tasty, and fast.”

  • “very quick recipe!These were pretty good, though a little dry from the oven (I used extra lean hamburger)This would be rectified once they were served with a sauce, though.I also used triple the amount of worcestershire sauce though and next time would add a little horseradish, too.Will use again, thanks for posting.”

  • “My family loves these meatballs!!”

  • “These were easy, fast and nice and juicy.I used 85% lean beef.Next time I will add garlic, chopped bell pepper and maybe some oregano to jazz them up a bit.”

  • “These meatballs were fantastic — the family loved them.The recipe is simple and we had meatballs for our spaghetti in no time at all.If you choose this recipe, try using 85% lean hamburger for a moister meatball.”

  • “A nice basic recipe!I wanted meatballs I could use for a variety of purposes, and these are perfect.The only thing I added was garlic powder.I tripled the recipe and froze them all.They’re definitely very plain tasting, but that’s what I wanted.”

  • “These meatballs are wonderful. They are perfectly seasoned, easy to prepare, and I did not find them dry at all.I did not use milk, but otherwise followed the recipe perfectly. I made 3 batches as well that I plan on serving as bbq meatballs, spaghetti & meatballs, and I am crumbling the rest up to use in chili.Thanks for sharing.”

  • “Made for Thanksgiving 2009.I used this recipe for meatballs to go with your recipe for cranberry glazed meatballs (#107450) and it worked out very well.I did end up with around 40 meatballs and the bake time for my oven with the size I made was around 15 minutes.They were easy to prepare and the flavor was awesome (gotta admit, I ate some of them right out of the oven the day I made them).I was able to successfully cook them ahead of time and freeze for use on Thanksgiving (took them out and put them in the refrigerator the day before to thaw).Thanks so much for posting!!!!”

  • “Great recipe!I used a few shakes of montreal steak seasoning and garlic powder instead of plain salt & pepper.I also cooked these in the skillet on the stovetop instead of baking, to me it seemed faster.This made ~ 20 meatballs for me.Will use again.Thanks!”

  • “These were wonderful!Normally when I make meatballs they come out dry and overcooked.These were perfect!I used Ground turkey instead of beef and they were still very good.I made them with Jo Mama’s World Famous Spaghetti(recipe #22782) and the taste worked really well together.My DH has actually requested that I make these again – a first for homemade meatballs.”

  • “A good quick recipe that was very easy to make and not at all dry. Next time I need to add a little something to spice it up a little (not much). I’m going to enjoy experimenting with extras ingredients for this.”

  • “Excellent meatballs!I left out the milk and onions but added onion powder,italian seasonings,oregano and garlic.Mine were not dry at all,perfectly moist.I would definately make these again!”

  • “I’m not rating this because I got so far off recipe, (1/4 cup parmesan cheese instead of milk, no Worcestershire sauce; commercial spiced breadcrumbs, I used a red onion & etc & etc.) I was just looking for a time and temp to bake, and proportions. This worked great for me. Really not too dry, and I even rinsed the cookedmeatballs in a colander to get rid of grease. The thing I wanted to say – a small thing, but anyway- is I put a sheet to tin foil on the cookie sheet to save on clean up. No a big deal until you have to clean the cookie sheet.”

  • “Perfect! The store was out of frozen meatballs, so I made these. Very good!”

  • “12/2006 I like these meatballs because they are tasty and their texture, right out of the oven is great. To be sure, meatball making can be much more complicated and (trust me) more frustrating, but these are simple, go together quickly, are tasty and just fun to do.09/2009I make these a different times with either beef or ground turkey.My son loves them either way.”

  • “This recipe made great tasting meatballs. I did not have fresh onion so I used dried chopped onion and added a little bit of water to it. I did not have a baking dish so I used a cookie sheet with tin foil over it. The tin foil made the meatballs get a little bit brown on the bottom but it did make clean up really easy. I also only baked the meatballs for 15 min then I cooked them in a sauce pan with some prego. My boyfriend said that this meal was the best I have ever made him. (it was also the easiest)”

  • “Thanks for this recipe!I’ve never made meatballs before and my boyfriend requested them since i was making spaghetti.These were great although next time i will definetly put more seasonings in to jazz them up, becuase these were a little plain for my tastes.However I had no problem with them being dry (I used soy milk).They came out just right in 20 minutes as directed.”

  • “This is now my go-to meatball recipe. I’ve created very good meatballs that I culled from different recipes but unable to remember how to replicate them and I’ve made meatballs from fancy recipes that turned out quite bland.These are so simple and easy, yet so tasty.Honestly, did not expect much, but very pleasantly surprised.I made as directed, using a 20% lean ground beef and Progresso Italian style breadcrumbs.Thanks for posting, so glad I tried them.”

  • “Great recipe that tastes good and is easy to make.Thank you!”

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