Open House Meatballs

Name: Open House Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground beef; 2 carrots; 1 lb. sausage; 1 large potato; 1 green pepper; 2 onions; 1 Tbsp. sugar; 2 Tbsp. celery seed; 2 eggs; 1 clove garlic, minced; large pinch of allspice; 1 c. bread crumbs; salt to taste; pepper to taste

Eats Now Editorial Team · 732 kcal · Meat & Poultry

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Open House Meatballs – a delicious recipe with ground beef, carrots, sausage, potato, green pepper, onions. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lb. ground beef
2 carrots
1 lb. sausage
1 large potato
1 green pepper
2 onions
1 Tbsp. sugar
2 Tbsp. celery seed
2 eggs
1 clove garlic, minced
large pinch of allspice
1 c. bread crumbs
salt to taste
pepper to taste

1
Grind all vegetables and meat together (first 6 ingredients) and add sugar, celery seed, eggs, garlic and allspice.
2
Knead all together and add bread crumbs, salt and pepper.
3
Make into bite size balls and fry until done.
4
Serve with Ott's barbecue sauce or sauce of your choice.
5
I make my own.

732

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: 2 lb. ground beef, 2 carrots, 1 lb. sausage, 1 large potato, and more.

Yes, Open House 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
732 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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