Italian Appetizer Meatballs Recipe

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Store-bought spaghetti sauce speeds up the preparation of these homemade meatball appetizers. Leftovers make terrific sub sandwiches.—Rene McCrory, Indianapolis, Indiana
TOTAL TIME: Prep: 40 min. Cook: 2 hours
MAKES:48 servings
TOTAL TIME: Prep: 40 min. Cook: 2 hours
MAKES: 48 servings

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup 2% milk
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 2 jars (24 ounces each) spaghetti sauce

Nutritional Facts

1 meatball with about 2 tablespoons sauce equals 67 calories, 4 g fat (1 g saturated fat), 20 mg cholesterol, 264 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Directions

  1. In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Shape into 1-in. balls.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.
  3. Transfer meatballs to a 4-qt. slow cooker; add spaghetti sauce. Cover and cook on high for 2-3 hours or until heated through. Yield: 4 dozen.
Originally published as Italian Appetizer Meatballs in Taste of Home Christmas Annual Annual 2009, p65

Nutritional Facts

1 meatball with about 2 tablespoons sauce equals 67 calories, 4 g fat (1 g saturated fat), 20 mg cholesterol, 264 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Italian Appetizer Meatballs

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   (2)
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MY REVIEW
Reviewed Sep. 11, 2011

"My husband loved these! I used Italian Seasoned breadcrumbs & Paul Neuman's Marinara Sauce. Delicious!"

MY REVIEW
Reviewed Dec. 31, 2010

"I make meatballs often, but wanted to try an appetizer italian meatball. These tasted wonderful just out of the oven! I didn't think that the ingredients would make meatballs better than I'd had before, but they did. I used Italian seasoned bread crumbs instead of plain because that's what I had on hand."

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