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.

One Response to Meatballs

  1. […] Meatballs are a category all thrir own! I love making a huge batch and having the convenience of a main dish more than halfway done when it’s time to get dinner on the table. Meatball subs, pasta with meatballs, meatballs with brown gravy and mashed potatoes are all popular choices. Recently we tried a new variation, meatballs stroganoff. Look for that recipe coming to the blog soon! […]

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