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Mom’s Meatballs

Total Time

Prep/Total Time: 25 min.

Makes

7 dozen

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.

Ingredients

  • 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

Directions

  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.

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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