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Savory Meatballs

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.
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    8 servings


  • 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


  • 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°.

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  • germanycook
    Feb 1, 2016

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

  • pinksuitcases
    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!

  • Bugenhagen
    Dec 21, 2010

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

  • FriedaG
    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.