All Purpose Meatballs

Posted on Apr 01 2016 in
all purpose meatballs
Print Recipe


  • 2 pounds ground beef
  • 2 eggs
  • 1/2 cup crushed buttery round crackers
  • 1/3 cup parmesan cheese
  • 2 T. milk
  • 1 clove garlic, minced
  • 2 T. onion, shredded on small holes of grater
  • 1/4 cup chopped fresh parsley
  • 2 t. salt
  • 1 t. pepper


Preheat oven to 350 F. Mix all ingredients together in a large bowl until well combined. Use a tablespoon or small cookie scoop to portion and roll into balls. Place on a greased cooking sheet and bake for 20 to 25 minutes until the meatballs are no longer pink in the middle.

Cook's Notes

These meatballs are great to make on a Sunday afternoon and use throughout the week for spaghetti and meatballs, meatball sub sandwiches, with sweet and sour sauce and veggies stir-fried, and in Italian wedding soup. The meatballs also freeze very well. Roll the meatballs, place them on a cookie sheet and freeze the uncooked meatballs until firm in freezer. Take off cookie sheet and store them in a freezer back in the freezer for up to two months. You can pull them out and easily throw them into spaghetti sauce or soup and cook through for a quick meal.

Carrie Austin, Attica, Indiana