- 1 large egg, lightly beaten
- 1/2 cup soft bread crumbs
- 1/4 cup 2% milk
- 1/3 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1 pound ground beef
- 1/2 cup ketchup
- 1/2 cup chopped onion
- 1/3 cup sugar
- 1/3 cup vinegar
- 1 tablespoon Worcestershire sauce
- 1/8 teaspoon pepper
- In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
- In a large skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish. Combine the sauce ingredients. Pour over meatballs. Bake, uncovered, at 350° for 50-60 minutes or until meatballs are no longer pink.
Nutrition Facts2 each: 84 calories, 4g fat (1g saturated fat), 29mg cholesterol, 245mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 6g protein.
- Dec 18, 2019
To Skyjester, yes different vinegars will easily work. Will change the flavor profile slightly - certainly worth whipping up a batch to try out. If you want something a bit different, here is a recipe I have been using for decades and always gobbled up. 1/3 cup brown sugar, 3 tablespoons lemon juice, 1/2 cup red wine, one 8 ounce can of tomato sauce, 1/8 teaspoon garlic salt (I use fresh minced garlic and a lot of it as my group loves it) - combine all ingredients in saucepan. Bring to boiling while stirring. Reduce heat and simmer gently uncovered for about 20 minutes. Sauce will thicken. When your meatballs are cooked, toss them into the pool Enjoy. I place in a crockpot and let people help themselves. For parties I use 3 pounds of meat which makes about 100 meatballs and triple the sauce recipe. Never a meatball left.
- Oct 14, 2019
Anyone experimented with different vinegars for this sauce? We're wondering about apple cider and red wine types instead of regular white. Is one best for this recipe?
- Dec 20, 2018
Please tell me what 1/2 teaspoon of Worcestershire sauce does when making 3 doz meatballs (or any thing 1/8,1/4,1/2 t does to any recipe) I’m always stymied when I read such small amounts.
- Dec 15, 2016
Love! These meatballs are very moist and have great flavor. I substituted brown sugar. This recipe is a keeper! They work well in a slow cooker too :)
- Oct 8, 2015
I've been on the hunt for a good meatball recipe and this one was pretty good! It has great flavor.
- Jun 29, 2015
"Amazing" 30,YES"30"yrs. I've been using this recipe. NOT ONE PERSON ever had a dislike. It got to the point I wanted it to be my special recipe,but every week....someone would request I make them for a party etc. That's when I gave up and just printed off the recipe when ever I made it!!! But mind u.I double up on the sauce, other wise I find it to dry. Guess that's my dirty secret!
- Jan 25, 2014
I added oatmeal too, and garlic p.,onion p., more w.sauce, a good 2 tsp. and a squeeze of mustard. Also 2 tsp. cocktail sauce to the meat mix. I'm not wild about B sauce, so I made, 2TBL.Ketsup, 1TBL. Maple syrup, 2tsp. cocktail sauce garlic and onion powder and pepper!!
- Nov 23, 2013
These are very good. I replaced the sugar with brown sugar. Made the flavor very rich.
- Feb 3, 2013
Yum! These were so good. To make them lower carb, I used Splenda instead of sugar and it was really good. I put them into a slow cooker and it make them so good.
- May 1, 2012
I've made this recipe several times since I found in last fall, and we just love it. Yesterday, since I was only making a half batch, I just added the sauce to the skillet, covered it and cooked on low until the meatballs were done.