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My review
Tasty Baked Meatballs
23
Julie62
"After tasting these little gems my husband said, 'These are tasty!' They're great as finger food, or pair with a sauce and serve over pasta for a meal."
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Ingredients
45 m servings 614Original recipe yields 6 servings (36 meatballs)
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- US
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Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
- Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 197249 Ratings
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Most helpful positive review
4/21/2009
This is the best meatball recipe ever. I did not have onion soup mix. I used instead one packet of the Good Seasons Italian All Natural Salad Dressing & Recipe Mix instead. These meatballs melt ...
Most helpful critical review
12/2/2011
WAY too heavy on the bread crumbs... It was like filler. I will make again, but cut the breadcrumbs in half.
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4/21/2009
This is the best meatball recipe ever. I did not have onion soup mix. I used instead one packet of the Good Seasons Italian All Natural Salad Dressing & Recipe Mix instead. These meatballs melt ...
1/24/2010
Wonderful and so easy. I was looking for a meatball recipe that doesn't require browing the meatballs first. This hits the spot. I mixed up a triple batch and baked several cookie sheets of l...
8/2/2009
BEST. MEATBALLS. EVER. Seriously! All the other reviews are right! Very simple to make, cooked perfectly, and these are the type of meatballs you will eat before they even make it to the sauce...
1/1/2011
A very simple recipe, I added 2 tablespoons of mustard, ketchup and worchester sauce to give it more kick. Refridgerate the meat mixure for 3 hours and then make the balls, they will be easier ...
5/29/2009
Wonderful. I made these a couple of nights ago for my boyfriend and for my mom. My boyfriend absolutely loved them, said they were the best meatballs he'd ever had. My mom just praised them! ...
8/4/2009
Mmmm so good and easy to make! The only thing I changed is that instead of dry onion soup mix I used italian dressing mix for some extra flavor. It was so yummy, I'll only make meatballs with th...
8/7/2009
These were FANTASTIC! I made a few small changes but I'm sure the basic recipe is terrific as it is. I substituted sausage for 1/3 of the meat and cooked them as directed, took them out of the ...
5/22/2009
I used ground pork that I got on sale for the ground meat. Other than that, I followed the recipe exactly. They were excellent. Very moist, yet firm. I ended up with almost 5 dozen meat balls, f...