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Nutrition Facts
Serving Size 1 (59g) Recipe makes 24 servings
Calories 91
Calories from Fat 38		(41%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 97mg		4%
Potassium 154mg		4%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.4g
Protein 8.8g		17%
detailed view... how is this calculated?

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By: PaulaG

My Famous Meatballs

Recipe #88956 | 35 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: iNEEDaCOFFEEbreak
Apr 13, 2004

Found this in a local newspaper from years ago. They taste like ones my mom used to make. They are "famous" and a favorite of my husband and son. I put them in my homemade spaghetti sauce. UPDATE: After reading your comments I decided to increase the ground beef to 2#lbs [instead of 1#lb]

SERVES 24 , 24 meatballs (change servings and units)

Ingredients

2 lbs ground chuck
1-2 garlic cloves, minced
1 teaspoon parsley flakes
1/4 teaspoon oregano
2 eggs
1 cup plain breadcrumbs
1 cup milk (the recipe called for non-fat but i use 2%)
1/2 medium Spanish onion, chopped fine (or use onion powder)
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1
Combine all ingredients.
2
Shape into balls (i use my Pampered Chef med scoop) Place in baking pan.
3
Bake@ 325* deg.
4
for 20-30 min, until done.

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Featured Reviews for This Recipe

From: adena mangis

On Jun 21, 2006

We loved these meat balls. I used them for spaghetti and also for sweet and sour meatballs. Very good both ways. Thanks!

1 person found this review helpful

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From: JeannieJet

On May 25, 2006

I am not sure about this recipe. When I first made it up I thought the meatballs too soft with all that milk. But the leftovers were very good. They seemed to firm up a bit. Next time I will cut the breadcrumbs to 1/2 cup and the milk to 1/2 cup and add 1/2 cup Parmesan cheese.

1 person found this review helpful

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From: Brenda.

On May 10, 2006

Lori- These were so easy to make. I used 3# of ground chuck and doubled everything else. I froze the leftover meatball mixture in a silicone loaf pan to have as a meatloaf another day. These were very moist and very tasty. I would probably add a clove or 2 more garlic because we are such garlic lovers. Thanks Again, this was very good.

3 people found this review helpful

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From: William Ryan

On Jun 3, 2007

It was ok. Not alot of taste. Was disappointed.

1 person found this review helpful

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Read all 4 reviews