Back to Mom's Meatballs

Print Options


Card Sizes

Mom's Meatballs Recipe

Mom's Meatballs Recipe

In El Dorado, Arkansas, Dorothy Smith bakes a large batch of moist meatballs that are tender and flavorful. Serve some for dinner and freeze the extras for the two tasty recipes that follow.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:84 servings


  • 1-1/2 cups chopped onion
  • 1/3 cup ketchup
  • 3 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup crushed saltines (about 24 crackers)
  • 3 pounds ground beef


  • 1. In a large bowl, combine the onion, ketchup, lemon juice, Worcestershire sauce and crackers. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  • 2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10 minutes or until meat is no longer pink; drain. Serve meatballs immediately, or refrigerate or freeze for use in other recipes. Yield: 7 dozen.

Nutritional Facts

1 serving (1 each) equals 36 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 28 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Reviews for Mom's Meatballs

Sort By :
Reviewed Dec. 28, 2011


used Jack Daniels hickory BBQ sauce, oyster crackers and 1 pound of sausage 2 pounds of ground beef. Made delicious meatball subs too. Thank You for sharing that recipe!!!!!"

Reviewed Jul. 13, 2009

"I make these meatballs often. Although there is no sauce, our family loves them...sometimes just by themselves! They're great, however, tossed into spaghetti sauce or on a hoagie roll."

Reviewed Jun. 16, 2009

"These meatballs were very bland. They needed a sauce to make them more tasty."

Loading Image