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Nutrition Facts
Serving Size 1 dozen meatballs 364g Recipe makes 3 dozen meatballs)
Calories 635
Calories from Fat 289		(45%)
Amount Per Serving		%DV
	Total Fat 32.2g	49%
	Saturated Fat 12.4g	62%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 2.5g
	Trans Fat 1.4g
Cholesterol 184mg		61%
Sodium 2428mg		101%
Potassium 1026mg		29%
Total Carbohydrate 53.1g		17%
	Dietary Fiber 1.7g	6%
	Sugars 39.6g
Protein 35.3g		70%
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New Recipes For April 2008

shapeweaver ©

Christy's Meatballs or Meatloaf

Recipe #163668 | 50 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Apr 10, 2006

My sister made these meatballs one night when we were in high school and she was learning to cook. The sauce is delicious and the meat can easily be made into a meatloaf for a great week-night dinner.

3 dozen meatballs (change servings and units)

Ingredients

Meatballs

1 lb ground beef (use very lean beef)
1 egg, beaten
1/2 cup chopped onion
1/4 cup breadcrumbs
2 tablespoons parmesan cheese
2 tablespoons milk
2 teaspoons mustard
1 1/2 teaspoons garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon hot sauce (optional)
2 teaspoons oil
2 teaspoons butter

Sauce

1 cup ketchup
1/2 cup chopped onion
1 teaspoon garlic, minced
1/4 cup brown sugar
1 tablespoon worcestershire sauce
1/4 teaspoon pepper
1 teaspoon salt

Directions

1
Preheat the oven to 350 degrees.
2
Mix all the meatball ingredients in a large bowl and shape into 1-inch balls. Fry until brown in the oil and butter. Drain off the grease and place meatballs on paper towels.
3
Place meatballs in a 2-qt. baking dish.
4
In a small bowl, combine sauce ingredients. Pour over meatballs.
5
Bake for 20 minutes.
6
For a meatloaf, mix the meat and form into a loaf in a baking dish. Bake for 45 minutes. Remove from the oven and top with the sauce. Return to the oven for 15-20 minutes or until the sauce looks bubbly.

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Featured Reviews for This Recipe

From: shapeweaver ©

On Apr 10, 2008

I made this recipe on 4/7/08 as part of my dinner,and I made it into a meatloaf .And I must tell you that this is what meatloaf is supposed to be like, moist,full of flavor,and very easy to slice.Since I don't like it with too much of a "saucy topping" I just used 1/2 of ketchup, 1/8th cup of brown sugar and no worcestershire sauce.I don't really use chopped garlic, so for the topping,about 1/2 teaspoon garlic powder was used.This turned out so perfect.This will be made again."Keep Smiling Amy, we miss you"

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From: JanetC-KY

On May 25, 2007

Very good meatballs; easy to make. Don't let the long ingredient list scare you away.. Made them last night for the "How Does Your Garden Grow" challenge in ZWT III. I doubled the sauce and served them (made the meatballs btw) on hoagie buns with slices of chedder cheese, red onion and green pepper. Will definitely make again. Be at Peace, Amy.

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From: Tulip-Fairy

On Oct 23, 2006

Went together well, I didn't use the hot sauce as the children don't like heat. I used passata instead of ketcup and it was very tomato-y but delicious. I suspect that if I had used ketchup with that amount of sugar it would have been too sweet for our tastes. As it was we all loved it! When I make again, I am going to double the quantity of meatballs and freeze half for a quick mid week meal. Thanks Amy

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