Beef Meatballs
Using ground round for the meatballs and baking them instead of frying them keeps them low in fat but still full of flavor.
Recipe by Cooking Light January 1997
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01/10/2014
Got lots of compliments on these served at a party. I served them with homemade marinara, and used that in place of the tomato sauce in this recipe. Instead of Italian seasoning, I used garlic powder, onion powder, oregano, and basil. Added a bit of white pepper and used panko instead of bread crumbs. Cooked them in a mini muffin pan with great results.
03/18/2013
I've made these meatballs at least 10 times, I love the recipe, you can throw more or less spices in according to taste but I've never been disappointed. Recently we tried it with grassfed beef which is very lean so I threw an egg in and turned down the heat to 350 and baked for 25 min. Turned out perfect. This recipe makes enough to feed a large family or enough for a couple of different dishes for smaller families like mine (just 3 of us).
08/15/2012
This recipe makes amazing meatballs! I didn't have mustard powder so used mustard sauce instead but I am sure they would be even better if I had followed the recipe exactly. Will definitely make again.
03/01/2011
This is one of the first meals I've made where both my husband AND 3 year old enjoyed it! My husband even gave me Two fist bumps. :P
01/30/2011
Great flavor and LOVE that there is no added fat!
08/27/2010
Yummy meatballs! I've made these so many times and they always turn out perfectly. I've cooked them in the pan and in the oven and both methods work fine. Have subbed dried parsley, seasoned breadcrumbs, and cheap Parmesan... all with excellent results. Solid recipe.
06/08/2009
My husband loved these meatballs - excellent flavor and texture. I made these to the recipe - and froze half and reheated. I will definitely make these again!
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