This recipe makes about 70 meatballs. After they cool, I store them in the freezer in a ziplock bag and just remove as needed for quick meals. You can always use them over pasta with a red sauce, but don’t be afraid to branch out with an Asian style sauce and rice noodles, or brown gravy & mashed potatoes.

The majority of them in our house are used for meatball sandwiches. 5-6 meatballs heated in jarred spaghetti sauce, then spread on a crusty roll, topped with mozzarella and popped under the broiler for a few minutes will feed a hungry 16 year old any time of day or night!

(Ground beef is a regular part of our CSA shares and can also be purchased in our daily grind packages.)



  • 3 lbs Ground Beef
  • 3 Eggs
  • 1 1/2 cup Bread Crumbs
  • 3 Tbs. Garlic Powder
  • 3 Tbs. Onion Powder
  • 1 Tbs. Basil
  • 1 Tbs. Parsley Flakes
  • 1/2 Tbs. Salt
  • 1 Tbs. Pepper


  • Preheat oven to 375°
  • Add all ingredients to a large mixing bowl and combine thoroughly.
  • Cover 2 large cookie sheets with parchment paper and scoop meat mixture in approximately 1 – 1 ½ tablespoon sized balls. (I like to use a cookie scoop to keep them consistent.)
  • Bake for 15-18 minutes.

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