'My husband and I have company often,' relates Ruth Andrewson of Leavenworth, Washington. 'Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use.'

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased 15-in. x 10-in. x 1-in. baking pans. bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).

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Tips

Nutritional Analysis: One serving of 5 meatballs (prepared with egg substitute) equals 139 calories, 6 g fat (0 saturated fat), 22 mg cholesterol, 357 mg sodium, 6 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 5 meat, 2 lean meat, 1/2 starch.

Nutrition Facts

199 calories; protein 12.5g; carbohydrates 5.6g; fat 13.6g; cholesterol 70.2mg; sodium 340.2mg. Full Nutrition
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Reviews (50)

Rating: 5 stars
08/19/2007
This is a really great "basic" meatball recipe. I put 5 meatballs in a ziploc and added 1/2 c of spaghetti sauce and froze them so I can have individual portions whenever. I halved this recipe and it made 64 meatballs. Read More
(31)
Rating: 4 stars
02/01/2010
These were pretty good, put needed some herbs and spices - I cut the recipe in half. I left out the worcesterchire, cut down on the bread crumbs (used italian style vs. plain) added minced garlic, italian seasoning and grated parmesan cheese. I baked them at 350 for 40 minutes turning once during cooking then added them to spaghetti sauce. Read More
(22)
Rating: 5 stars
04/30/2007
SO YUMMY! I used Italian Bread crumbs and they were AWESOME! I must have made mine a lot larger because I only got about 60 meatballs out of the recipe... I'll definitely make this one again! Read More
(17)
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Rating: 4 stars
12/11/2007
I simmered these in a marinara sauce recipes (from this site) for 4 hours on low. I used 1 lb. of sage ground sausage in place of all ground beef. I also cut back a bit on the bread crumbs and used 1/2 cup of asiago cheese in the meatballs. They were very tender and tasty. Will make again. Read More
(15)
Rating: 3 stars
09/24/2008
As this recipe is written, these are standard meatballs. Good, but nothing great, until you add your seasonings or sauces. These are good, but they are what they are. They work great for being make-ahead meatballs waiting on you to compliment them! Thank you for the recipe! Read More
(14)
Rating: 5 stars
01/14/2009
These meatballs are GREAT!!! I had my hubby try one right outta the oven first thing outta his mouth was YUM!! I did add some black pepper to it, but that was the only change.. Will use this one everytime! Thanks.... EDITED to add I know cut back the recipe to one serving and change the bread crumbs to oatmeal and use this for my meatloaf and I roll out flat and put ham and swiss in the middle,roll up and seal edges and bake OMG so good I get rave reviews everytime I serve this to company... This is a great recipe for meatballs and meatloaf with one small change... Thanks again.. Read More
(11)
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Rating: 5 stars
07/25/2007
I doubled this recipe and got 13 dozen for our big party. They were perfectly seasoned and I did use Italian bread crmbs. The sauce I used was from "Cocktail Meatballs II." NOTE: I mistakenly reviewed the Cocktail Meatballs instead of this one. These are excellent. I froze them in baggies and then thawed them in the freezer until they went in a crockpot with the sauce from Cocktail Meatballs II. Read More
(10)
Rating: 4 stars
09/15/2008
Great meatball. This went great with Nanny's spaghetti sauce but would have been just as great with brown gravy. These are a wonderful all purpose meatball and even though I only made what we needed for tonight's meal, I do think it would have been great if I had made the whole batch and froze them for later use. Hubby liked these enough to comment. Thanks! I'm def using this again! Read More
(8)
Rating: 5 stars
01/08/2009
I really like that this recipe is baked, not fried. I found that after adding the bread crumbs to the eggy mixture it soaked up all of the moisture so when I finally added the ground beef, I had what looked like bread cubes in the meatballs. Maybe I waited too long between steps? Also, I halved the recipe and only had about 40 meatballs. I even used a tablespoon measure to be certain I was doing it right. Despite the weird difficulties I had, the meatballs turned out great. Read More
(6)