Classic Beef Meatballs recipe

This is what you think of when you hear the word meatball. A tender meaty globe perfect for use in a basic tomato sauce over spaghetti noodles. This is also a great recipe for freezing the extras and using them later for a quick dinner. Makes 30 meatballs.

Ingredients:

  • 2 pounds ground beef
  • 1/2 cup bread crumbs
  • 2 eggs
  • 1/4 cup finely diced onions
  • 1 clove garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 tablespoon salt
  • 1/2 tablespoon pepper

Directions:

  1. Preheat oven to broil.

  2. In a large bowl combine all the ingredients and mix thoroughly.

  3. Use a 1/4 cup to measure out each ball. Loosely form into meatballs, do not pack tightly, this will cause them to be tough.

  4. Place on a baking sheet with sides and broil until brown, about 8 minutes, then turn oven down to 300F and continue to cook until cooked throughout, about 10 minutes.

  5. Serve as desired or place on a baking sheet and freeze separately, then move to a plastic bag to store them in the freezer.

Author: Rachael Daylong.

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Reviews and Comments:

Classic Beef Meatballs Review by Judith on September 25th, 2014:

Very good and easy to make. I mix beef and turkey and worked out great! I'm making them again tonight again for my family!! Better then the ones from the grocery stores and healthier. Thank for you sharing!

Classic Beef Meatballs Review by Michelle on September 8th, 2014:

Really? Super salty! 1 tablespoon of salt? It was inedible.

Classic Beef Meatballs Review by Betty Smith on July 13th, 2014:

Just made the meatballs. Very easy. My little one does not like chunks in his meatballs so this was just right recipe. Thank you for sharing.

Classic Beef Meatballs Review by Sandra Tedford on July 3rd, 2014:

I cut the recipe in half, wound up with 8 delicious meatballs. Made them for my grand daughter.

Classic Beef Meatballs Review by Katie on April 15th, 2014:

Very good and really easy.. I made my meatballs with a little bit of shredded cheese in the mixture for a little more flavor, but I want to mention that I made my meatballs a little bit bigger than called for and the same cooking times were still perfect for that size as well.

Classic Beef Meatballs Review by Patience on December 26th, 2013:

So good.

Classic Beef Meatballs Review by Doreen on June 1st, 2013:

Easy Peasy! And they were tasty! Great when pressed for time.

Classic Beef Meatballs Review by Seth on April 20th, 2013:

First time making meatballs, turned out great.

Classic Beef Meatballs Review by Erin on January 17th, 2013:

Made these for the first time last week. My husband said 'I hope you realize you will have to make homemade meatballs from now on and keep them stocked in the freezer' I think he liked them. ;-)

Classic Beef Meatballs Review by Lisa on December 31st, 2012:

Excellent Recipe. I followed the directions, but omitted diced onions and used garlic powder with parsley in it when it called for garlic powder. I omitted the 1T parsley because it was in the garlic powder. Juicy, tasty, perfect. Thank you! oh.. yields between 18 and 20 (thought that should be mentioned somewhere)

Showing 10 of 20 total reviews and comments.
Conversions
2 lbabout 907g (907.18 grams based on 453.59 grams in a pound)
cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)
cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: October 12, 2011
Average rating of 4.61 stars based on 18 reviews.
Summary: This is what you think of when you hear the word meatball. A tender meaty globe perfect for use in a basic tomato sauce over spaghetti noodles. This is also a great recipe for freezing the extras and using them later for a quick dinner. Makes 30 meatballs.