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Mom’s Meatballs

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.
  • Makes
    7 dozen


  • 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


  • 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.
  • 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.
Nutrition Facts
1 each: 36 calories, 2g fat (1g saturated fat), 11mg cholesterol, 28mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

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Average Rating:
  • precious5
    Jun 19, 2018

    I don't know what I could of done wrong, but they came out terrible. They fell apart and the taste wasn't what I was expecting. I was surprise that no eggs were used. I used 80/20 ground beef.

  • MrsProper
    Dec 28, 2011

    WOW WOW WOWused 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!!!!!

  • FaithfuLea
    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.

  • Kris Countryman
    Jun 16, 2009

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

  • Mary
    Nov 15, 2006

    No comment left