Meatballs

Name: Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground beef; 1/4 c. chopped nuts; 3/4 c. milk; 1/2 tsp. black pepper; 1 1/2 tsp. garlic (granulated); 1 egg; 2 tsp. basil; 1/2 lb. Italian sausage; 1/2 c. bread crumbs; 1 tsp. salt; 2 tsp. oregano; 2 tsp. parsley flakes; 1/4 c. Parmesan cheese; 1/2 tsp. caraway seed (optional)

Eats Now Editorial Team · 571 kcal · Meat & Poultry

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Meatballs – a delicious recipe with ground beef, nuts, milk, black pepper, garlic, egg. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 1/2 lb. ground beef
1/4 c. chopped nuts
3/4 c. milk
1/2 tsp. black pepper
1 1/2 tsp. garlic (granulated)
1 egg
2 tsp. basil
1/2 lb. Italian sausage
1/2 c. bread crumbs
1 tsp. salt
2 tsp. oregano
2 tsp. parsley flakes
1/4 c. Parmesan cheese
1/2 tsp. caraway seed (optional)

1
Preheat oven to 350u00b0.
2
Combine and mix all ingredients thoroughly.
3
Refrigerate 4 hours.
4
Make meatballs golf ball size and place on a cookie sheet side by side.
5
Bake 20 to 25 minutes or until firm to touch.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 1/4 c. chopped nuts, 3/4 c. milk, 1/2 tsp. black pepper, and more.

Yes, Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
571 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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