My Famous Meatballs

Name: My Famous Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground chuck; 1 -2 garlic clove, minced; 1 teaspoon parsley flakes; 1/4 teaspoon oregano; 2 eggs; 1 cup plain breadcrumbs; 1 cup milk (the recipe called for non-fat but i use 2%); 1/2 medium Spanish onion, chopped fine (or use onion powder); 1/4 teaspoon salt; 1/4 teaspoon pepper

Eats Now Editorial Team · 240 kcal · Meat & Poultry

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My Famous Meatballs – a delicious recipe with ground chuck, garlic, parsley flakes, oregano, eggs, breadcrumbs. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lbs ground chuck
1 -2 garlic clove, minced
1 teaspoon parsley flakes
1/4 teaspoon oregano
2 eggs
1 cup plain breadcrumbs
1 cup milk (the recipe called for non-fat but i use 2%)
1/2 medium Spanish onion, chopped fine (or use onion powder)
1/4 teaspoon salt
1/4 teaspoon pepper

1
Combine all ingredients.
2
Shape into balls (i use my Pampered Chef med scoop) Place in baking pan.
3
Bake@ 325* deg.
4
for 20-30 min, until done.

240

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 10 ingredients. The key ingredients include: 2 lbs ground chuck, 1 -2 garlic clove, minced, 1 teaspoon parsley flakes, 1/4 teaspoon oregano, and more.

Yes, My Famous 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
240 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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