(Closed) Calling all Meatball recipes!!

posted 8 years ago in Cooking
Post # 3
13096 posts
Honey Beekeeper
  • Wedding: July 2010

I love meatballs so I want to hear what everyone says!

Post # 4
681 posts
Busy bee
  • Wedding: March 2018

These are from a Rachael Ray 30 Minute Meals Recipe for “Meatballs and Spinach No Sagna”. I made it with the spinach the first time but have since just made the meatballs. My husband said they are one of the best things that I have ever made. I am not a huge red meat eater but here we go…


1 1/2 lbs ground sirloin

1 large egg, beaten

1/2 cup Italian bread crumbs

1/2 yellow onion, chopped 

2 garlic cloves, crushed and finely chopped 

2 tablespoons cup flat-leaf parsley, chopped

1/2 cup grated Parmigiano or Romano

Salt and freshly ground black pepper

Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat. Fill the well with the egg, bread crumbs, onion, the chopped garlic, the parsley, the Parmigiano and Romano cheese, and a little salt and pepper. Mix the meatball ingredients until well combined yet not overmixed. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large non-stick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes.

ETA: These are more dinner type food but I bet they would still be good for appetizer type things.

Post # 5
2313 posts
Buzzing bee
  • Wedding: August 2011

Cocktail Meatballs are so delicious. I make a heartier version for dinner some nights that I serve with mashed potatoes. I call them BBQ meatballs. (This recipe will make about 25 or so, so you can multiply batches accordingly if you need to.)


1 lb. ground beef/chuck/sirloin/whatever
About 2/3 cup of Quaker oats
1 cup milk
1/2 a yellow onion, finely minced
Garlic powder, onion powder, salt, black pepper- about 1 tsp each

Mix ingredients well, roll into ping pong ball sized meatballs by hand. Place in a glass baking dish (I use I think a 9×9 and they fit in there pretty well).


1/2 cup ketchup
2 tbsp white vinegar
3 tbsp white sugar
2 tsp worchestershire sauce
1 tsp onion powder, 1 tsp garlic powder
A couple dashes of hot sauce, I use Louisiana brand (just to add a tiny little bit of heat, not too much spiciness)

Mix the sauce and pour over the meatballs. Bake at 350 for about 30 minutes until cooked through.

Post # 6
108 posts
Blushing bee
  • Wedding: October 2011

THESE are awesome!! http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173




 Melt in Your Mouth Meatballs

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)

  • 1 large egg, slightly beaten
  • 1/2 cup grated parmesan cheese
  • 1/3 cup breadcrumbs (or use enough to hold the meat together)
  • 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
  • 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
  • 1 teaspoon fresh ground black pepper
  • 1/3 cup milk (can use up to 1/2 cup milk)
  • 1/2 teaspoon dried oregano (optional, or to taste)
  • 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

    Change Measurements: US | Metric



Prep Time:  20 mins

Total Time: 50 mins

  1. 1 Mix all ingredients together in a large bowl.
  2. 2 Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
  3. 3 Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
  4. 4 Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
  5. 5 After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
  6. 6 **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

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