Savory Meatballs Recipe

4.5 4 4
Savory Meatballs Recipe
Savory Meatballs Recipe photo by Taste of Home
Publisher Photo

Savory Meatballs Recipe

Read Reviews
4.5 4 4
Publisher Photo
A neighbor shared this recipe with me at a block party back in the '60s. It's been a favorite of my family's and is easy to fix for a large group.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 2 large eggs, lightly beaten
  • 1 medium onion, chopped
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 1/3 cup cornmeal
  • 3/4 cup whole milk
  • 2 pounds ground beef
  • 3 tablespoons vegetable oil
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1-1/2 cups water

Directions

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 2-in. balls. In a large skillet, brown meatballs in batches in oil over medium-high heat.
Place in a 2-qt. baking dish. Combine soup and water; pour over meatballs. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in meatballs reads 160°. Yield: 8 servings.
Originally published as Savory Meatballs in Reminisce July/August 1992, p37

Nutritional Facts

3 each: 363 calories, 23g fat (8g saturated fat), 133mg cholesterol, 644mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 26g protein.

  • 2 large eggs, lightly beaten
  • 1 medium onion, chopped
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 1/3 cup cornmeal
  • 3/4 cup whole milk
  • 2 pounds ground beef
  • 3 tablespoons vegetable oil
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1-1/2 cups water
  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 2-in. balls. In a large skillet, brown meatballs in batches in oil over medium-high heat.
  2. Place in a 2-qt. baking dish. Combine soup and water; pour over meatballs. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in meatballs reads 160°. Yield: 8 servings.
Originally published as Savory Meatballs in Reminisce July/August 1992, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSavory Meatballs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
germanycook User ID: 6411056 243003
Reviewed Feb. 1, 2016

"Good recipe - I baked them instead of frying and did my own sauce :)"

MY REVIEW
pinksuitcases User ID: 630663 37599
Reviewed Aug. 17, 2012

"So tasty! I used ground pork instead of beef and it worked just as nice I think. You have to try this one!"

MY REVIEW
Bugenhagen User ID: 119735 42668
Reviewed Dec. 21, 2010

"Good but need to double the ground mustard, poultry seasoning and make the meatballs smaller in size."

MY REVIEW
FriedaG User ID: 1671534 39717
Reviewed Jan. 30, 2010

"It seems I always have someone begging me to make meatballs. This is the recipe they want because I've made it many times. I usually serve it with noodles or mashed potatoes and sometimes rice."

Loading Image