Basic Oven Meatballs Recipes

Ingredients: 
3 Beaten eggs 
3/4 c Milk 
3 c Soft bread crumbs (about 
4 1/2 slices) 
1/2 c Finely chopped onion 
2 ts Salt 
3 lb Ground beef 


Instructions:

In large mixing bowl,combine beaten eggs,milk,bread crumbs, chopped 
onion and salt;add meat and mix well. 
Shape into 6 dozen 1" balls. 
Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan. 
Bake @ 375 degrees 25 to 30 minutes. 
Remove from pan; cool. 
Repeat with remaining meatballs. 
Place cooled meatballs on cookie sheet;freeze firm. 
Using 24 meatballs per package,wrap meatballs in moisture vapor proof 
material. 
Seal and label. 
Makes 6 dozen. 

Oven Porcupine Meatballs Recipe

Meatballs
1 pound hamburger 
1/2 cup uncooked rice 
1/2 cup water 
1/3 cup chopped onion 
1 teaspoon salt 
1/2 teaspoon celery salt 
1/8 teaspoon garlic powder 
1/8 teaspoon pepper 
Sauce
1 can (5 ounce) tomato sauce 
1 cup water 
2 teaspoon Worcestershire sauce 

In a mixing bowl combine the hamburger, rice, 1/2 cup water, onion, 
salt, celery salt, garlic powder, and pepper. Mix well. Shape into 
balls. Place meatballs in an ungreased baking dish. Mix together the 
tomato sauce, 1 cup water, and Worcestershire sauce. Pour over the 
meatballs. Cover and bake in a 400 degree F. oven for 45 minutes. 
Remove cover and continue baking for an additional 15 minutes.
This meatball recipe will make 15-20 meatballs. 

Spaghetti and Meatballs

Meatballs and Spaghetti Sauce 

Sauce

2 large cans tomato sauce 
1 can (12 ounce) tomato paste 
1-2 tablespoons olive oil 
2-3 tablespoons fresh garlic (chopped) 
1 teaspoon parsley 
1 teaspoon sweet basil 
1 teaspoon oregano 

Meatball Recipe

1 pound ground beef 
1 pound ground pork 
1 cup bread crumbs 
1 cup Parmesan cheese 
4 eggs 
1 cup cold water 

In a saucepan mix tomato sauce, tomato paste, olive oil, garlic, and 
spices. Simmer over low heat. Mix beef, pork, and bread crumbs. Beat 
the eggs lightly with the water and add to the meat mixture. Mix 
well. Roll into balls, drop into the sauce and cover. Cook over low 
heat 3 to 4 hours to thoroughly cook meatballs. Serve over pasta with 
garlic bread.
This meatball recipe will serve 6 to 8.

Microwave Meatballs

1 pound ground beef 
1 egg 
1/4 cup chopped onion 
1/3 cup fine dry bread crumbs 
1 teaspoon liquid beef stock concentrate 
1/2 teaspoon dry mustard 
1/4 teaspoon oregano 
1/4 teaspoon pepper 
season to taste 

Mix all ingredients together and roll into small balls. Place on a 
microwave safe plate and cook on HIGH for 8-9 minutes.
This meatball recipe makes about 20 meatballs. 

Meatballs with Sauerkraut -
German meatballs?

2 pounds hamburger 
1 envelope onion soup mix 
1 cup bread crumbs 
3 eggs (beaten) 
1 bottle (12 ounce) chili sauce 
1 1/2 cup water 
1/2 cup brown sugar 
1 can (16 ounce) sauerkraut (drained) 
1 can 16 ounce whole cranberry sauce 

In a bowl combine hamburger, soup mix, crumbs, and egg. Mix well. 
Shape into balls and place in 9x13 inch baking dish. In a saucepan 
combine chili sauce, brown sugar, water, sauerkraut, and cranberry 
sauce. Mix well while cooking over a low heat until it begins to 
boil. Pour over the meatballs and cook at 325 degrees F. for two 
hours.
This meatball recipe will serve 4 to 6. 

Porcupine Meatballs

1 tablespoon vegetable oil 
1/2 cup finely chopped red pepper 
3 green onions (finely chopped) 
2 garlic cloves (crushed) 
1 tablespoon minced fresh ginger 
1 pound hamburger 
1/2 cup long-grain rice 
1 tablespoon soy sauce 
1/8 teaspoon cayenne 
1 large egg 
1 can (14 ounce) chicken broth 
1/4 teaspoon sesame oil 
four 1/4-inch-thick slices fresh ginger 
1 1/2 cups water 

julienne strips green onion and red pepper for garnish 
In a large deep skillet, heat oil over medium high heat. Add red 
pepper and cook until tender, stirring occasionally. Add green 
onions, garlic, and minced ginger; cook while stirring for 1 minute 
longer. Transfer vegetable mixture to a medium size bowl and stir in 
hamburger, uncooked rice, soy sauce, cayenne, and egg until well 
blended. Line a 15 1/2x10 1/2 inch pan with waxed paper. Shape the 
meat mixture to form 1 1/2 inch meatballs and place in pan. Using the 
same skillet, heat the chicken broth, sesame oil, ginger slices, and 
1 1/2 cups water to boiling over high heat. Arrange the meatballs in 
the simmering broth mixture and heat to boiling. Reduce heat to low, 
cover, and simmer for 30 minutes. Serve meatballs with broth in 
shallow bowls and garnish with green onion and red pepper strips.
This meatball recipe serves four. 

Swedish Meatballs with Egg Noodles

This is often misspelled "Sweedish" or "Sweedish Meatballs" in recipe searches.


Ingredients

2 lb. Ground Chuck 2 eggs 
2 cups bread crumbs 1/2 tsp. salt 
1/4 tsp. black pepper 1 onion, finely chopped 
2 tbs. canola oil 1 can cream of celery soup 
1 can cream of mushroom soup 1 cup sour cream 
1/2 cup milk 16 oz. medium egg noodles 
1/2 tsp. Greek seasoning 1 tsp. sugar 
6 qt. boiling water 2 tbs. salt 

Preparation

Mix together ground chuck, eggs, bread crumbs, salt, pepper, Greek 
seasoning, sugar, & onion. Shape mixture into small meatballs. Put 
2 tbs. canola oil in a large skillet. Add meatballs & brown on all 
sides. Cover & cook over low heat for 10 minutes. Blend soups, sour 
cream, & Milk. Cover & simmer 10 minutes. Bring 6 qt. water & 2 
tbs. salt to a rapid boil. Gradually add noodles to water, so water 
continues to boil. Cook until noodles are tender & drain. Serve 
meatballs over noodles. 

Zesty Porcupine Meatballs

These meatballs are easy to make and a favorite around 
our house. Serve over hot rice. Prep Time: approx. 20 
Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 40 
Minutes. Makes 4 to 6 servings. 

1 egg
2 (10.75 ounce) cans 
condensed tomato soup
1/4 cup instant rice
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1/4 cup Worcestershire sauce


Directions
1 Lightly beat egg with a fork, then add a heaping 
tablespoon of the soup and mix lightly. Mix in rice, onion, 
parsley, onion salt and pepper. Stir in the ground beef and mix 
well with hands. From mixture into 1 1/2 inch round meatballs.
2 Coat a large skillet over medium heat with cooking 
spray. Cook meatballs and brown on all sides.
3 Combine remaining soup with Worcestershire (you can 
increase or decrease Worcestershire to your liking), stir until 
smooth, then spoon over meatballs. Cover with lid and simmer 
for 20 to 30 minutes, stirring every few minutes.

Hawaiian Sweet And Sour Meatballs

ingredients for 4 servings: 
1 1/2 lb Ground beef 
1/4 ts Nutmeg 
1 ts Salt 
2 tb Salad oil 
1/2 c Brown sugar 
2 c Fresh pineapple chunks 
2 ea Eggs 
1 ea Onion, minced 
2 ea Green peppers,bite size 
1/4 ts Garlic powder or minced garl 
4 tb Cornstarch 
1 1/4 c Pineapple juice 
1 tb Soy sauce 
1/3 c Water 
3 tb Vinegar 

Preparation: Blend together beef, eggs, 1 t cornstarch, onion, 
pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in 
skillet; brown meatballs on all sides. In large saucepan add 
remaining cornstarch, soy sauce, vinegar, water, and brown sugar to 
pineapple juice. Cook until thickened; stir constantly. Add 
meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well 
heated. Yield 4 to 6 servings. 

Cocktail Meatballs with Grape Jelly

12 oz. bottle (mild) chili or seafood sauce (Crosse & Blackwell is good)
10 oz. grape, apple, or other jelly

Meatballs:
1 lb. ground beef
1/2 cup plain bread crumbs
1/3 cup chopped sweet type onions
1/4 cup milk or Half & Half
1 large fresh egg
1 Tbsp. parsley
1 tsp. table salt
1/8 to 1/4 tsp. black pepper
1/2 tsp. Worcestershire sauce
1/4 cup oil, or, small amount of oil mixed with butter for browning

In a large bowl, combine using a fork, the beef, milk and Worcestershire
Sauce. Allow to sit a few minutes. Continue to combine with fork or gently
with hands, add bread crumbs, beaten egg, onion, parsley, milk, salt and
pepper. Gently form 1 inch meatballs. Don't press the mixture tightly
together. Brown quickly on all sides over medium high to high heat.
Make sauce by heating jelly and chili, or, seafood sauce (Crosse and
Blackwell is good) together.
Place browned meatballs in sauce mixture and simmer, uncovered for 30
minutes. Serve hot.

Tangy Cocktail Meatballs

1 beaten egg 
1 can condensed French onion soup 
2 cups herb-seasoned stuffing mix 
1/2 teaspoon seasoned salt 
2 pounds ground beef 
1 cup ketchup 
1 {8 oz.} can tomato sauce 
1 cup water 
1/3 cup packed brown sugar 
1/4 cup Worcestershire sauce 
1/4 cup white vinegar 

In a large bowl, combine egg, soup, stuffing mix, and salt. Add ground 
beef; mix well. Shape into 1-inch meatballs. Place meatballs in a 
baking pan. Bake in 350 degree oven for 15-18 minutes or till done. 
Drain meatballs and transfer to crockpot. In a bowl, combine ketchup, 
tomato sauce, water, brown sugar, Worcestershire sauce, and vinegar. 
Pour over meatballs and stir gently to coat. Cover; cook on HIGH 
setting for 2-3 hours. Serve immediately or keep warm on low setting up 
to 2 hours. Serve with toothpicks.

Barbecue Cocktail Meatballs

2 lb. ground beef 
1 onion, finely chopped 
1/2 cup milk 
1/2 bread crumbs 
2 eggs 
1/2 tsp. salt 
1 cup barbecue sauce 
1/2 cup water 
1/2 cup apricot jam 

1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well 
and make into small balls. Bake in oven for 45 minutes. 
2. In large sauce pan add in barbecue sauce, water and jam. Add in 
meatballs and let simmer on low for 10 minutes. 
3. Serve with toothpicks. 

Italian Meatballs With Peppers

Chopped red and yellow bell peppers add color and texture to 
meatballs seasoned with Italian herbs. Served with rice and a 
crisp salad these meatballs are fabulous! 

Prep: 15 min Ready in: 25 min

1 pound ground turkey 
1/4 cup finely chopped onion 
1 teaspoon Italian herb seasoning 
1/4 teaspoon salt 
2 teaspoons olive oil 
1 cup (1 large) chopped red bell pepper 
1 cup (1 large) chopped yellow bell pepper 
1 cup (3 ounces) sliced fresh mushrooms 
1 clove garlic, finely chopped 
1 teaspoon MAGGI Instant Chicken Bouillon 
1 1/2 cups (12 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat 
Free Milk, divided 
4 teaspoons all-purpose flour 
2 cups hot cooked rice 
Chopped fresh parsley 


COMBINE turkey, onion, herb seasoning and salt in large bowl; 
form mixture into 24 one-inch meatballs. Heat olive oil in large 
skillet over medium-high heat. Add meatballs; cook for 3 to 4 
minutes or until browned. Reduce heat to low; cook, stirring 
occasionally, for 15 minutes or until cooked through. Remove 
meatballs from skillet; keep warm.

ADD bell peppers, mushrooms, garlic and bouillon to skillet; 
cook, stirring occasionally, for 2 to 3 minutes. Combine 1 
tablespoon evaporated milk and flour in small bowl; add to 
skillet. Gradually stir in remaining evaporated milk; cook, 
stirring frequently, for 5 to 8 minutes or until sauce is 
slightly thickened. Add meatballs to skillet; stir to coat. 
Serve over rice. Garnish with parsley.

Makes 6 servings 

PARTY MEATBALLS -
Appetizer Meatballs

Meatballs:
2 pounds ground chuck
1 envelope Lipton's dry onion soup mix
1 egg
1 slice bread, crumbled 
Milk to hold meatballs together
Salt and pepper to taste

Sauce:
1 can cranberry sauce
1 bottle chili sauce

Mix together the meatball ingredients and form into the size 
meatballs desired. Brown lightly in a skillet and drain off the fat.

Mix together the sauce ingredients in an electric skillet. Heat to 
boiling, add meatballs, and simmer for at least 20 minutes. Makes 8-
10 servings. 

ORIENTAL MEATBALLS

16 ozs. hamburger
1 egg
1 sm. onion, grated
1 tsp. dry mustard
Salt and pepper
Pinch of Italian seasoning
1/4 c. soy sauce
1/2 c. tomato juice (or V8 juice)
1 pkg. Sweet 'n Low

Preparation : 

Mix first 6 ingredients and form small balls. Pour sauce ingredients 
into pan, add meatballs. Cover and simmer for 1/2 hour. 

Let cool in refrigerator. Skim off fat. Reheat. 

Meatballs and a sauce

From: "Margo Messer" 


We had these for dinner tonight and oh were they yummy!  The kids were 
divided as to whether they liked them plain or in the sauce.  I myself like 
them plain, this sauce is a little sweeter than I prefer, but they are both 
good.
Margo

Meatballs        350*         Makes 60 meatballs       MY TNT                
         GOOD and TENDER

2 1/2 - 3# ground beef
1 1/2 c fresh bread crumbs
2 tsp salt
3 tsp worcestershire sauce
1/2 tsp pepper
1 medium onion, finely chopped
2 eggs, beaten

Mix all ingredients thoroughly in large bowl.
Form into meatballs about 1-1 1/4-inches in diameter
Place on rack on lightly greased shallow pan so meatballs do NOT touch
Bake at 350* for 30 minutes.
Remove 1/2 of the meatballs place in a 9x9-inch glass baking dish, cover 
with sauce.
Leave other half on the original pan.
Put both pans back in the oven and bake at 350* for an additional 30 minutes
Let stand 5-10 minutes before serving to prevent crumbling

**these freeze well.  Consider making double batch and freezing.
Thaw in refrigerator a day before serving.
Reheat when completely thawed.

Sauce
1 jar (12 oz) chili sauce
1 jar (10 oz) grape jelly
combine and pour over meatballs as above