Tasty Baked Meatballs Recipe - Allrecipes.com
Tasty Baked Meatballs Recipe
  • READY IN 45 mins

Tasty Baked Meatballs

Recipe by  

"After tasting these little gems my husband said, 'These are tasty!' They're great as finger food, or pair with a sauce and serve over pasta for a meal."

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Ingredients Edit and Save

Original recipe makes 36 meatballs Change Servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
  2. Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
  3. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2009

This is the best meatball recipe ever. I did not have onion soup mix. I used instead one packet of the Good Seasons Italian All Natural Salad Dressing & Recipe Mix instead. These meatballs melt in your mouth. I had also added two slices of torn white bread soaked in milk squeezing the milk out of the bread then adding it to the meat mix. The meat was very moist and sticky so I had bowl of warm water to dip my hands to make the meatballs. Every other meatball recipe I tried was dry and had no taste this is wonderful. Full marks A++++. Thanks for posting this recipe.

 
Most Helpful Critical Review
Dec 02, 2011

WAY too heavy on the bread crumbs... It was like filler. I will make again, but cut the breadcrumbs in half.

 
Jan 25, 2010

Wonderful and so easy. I was looking for a meatball recipe that doesn't require browing the meatballs first. This hits the spot. I mixed up a triple batch and baked several cookie sheets of large meatballs and then several with smaller meatballs. I froze them individually on cookie sheets and then put them in Freezer Bags. They freeze well and taste great!

 
Aug 03, 2009

BEST. MEATBALLS. EVER. Seriously! All the other reviews are right! Very simple to make, cooked perfectly, and these are the type of meatballs you will eat before they even make it to the sauce pot, I ate four straight out of the oven. I made them exactly as the directions called, no alterations, and if you wanted to, you could add more spices or whatever your taste calls for, but they are perfect just the way they are.

 
Jan 04, 2011

A very simple recipe, I added 2 tablespoons of mustard, ketchup and worchester sauce to give it more kick. Refidgerate the meat mixure for 3 hours and then make the balls, they will be easier to handle and a bit firmer. Thanks Julie62

 
Jun 01, 2009

Wonderful. I made these a couple of nights ago for my boyfriend and for my mom. My boyfriend absolutely loved them, said they were the best meatballs he'd ever had. My mom just praised them! I made two different batches. One with ground beef/pork mixed together (for boyfriend), and one with ground turkey (for my mom and I). They were both tasty, moist and just plain delicious. The only difference in my opinion (I snuck a little taste of both), was that ground turkey meatballs seem to fall apart more and easier. I used fresh grated Romano cheese (was what I had). I made some sauce on the side for those who wanted, but mostly everyone just wanted the meatballs all alone. So with a salad and some garlic bread...it was a scrumptious dish. Thanks.

 
Aug 05, 2009

Mmmm so good and easy to make! The only thing I changed is that instead of dry onion soup mix I used italian dressing mix for some extra flavor. It was so yummy, I'll only make meatballs with this recipe from now on!

 
Aug 10, 2009

These were FANTASTIC! I made a few small changes but I'm sure the basic recipe is terrific as it is. I substituted sausage for 1/3 of the meat and cooked them as directed, took them out of the pan and drained them, then put them back in the pan. I mixed a can of regular cream of mushroom soup with a can of beefy mushroom soup (Campbell's) and a can of sliced mushrooms, and then poured that over the meatballs and popped them back in the oven for about 15 minutes until the sauce was bubbly and brown around the edges. I served them over buttered egg noodles, and my husband (clever wit that he is) said, "Wow, these are delicious! Think you can remember how you made them?"

 

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Nutrition

  • Calories
  • 614 kcal
  • 31%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 247 mg
  • 82%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 1147 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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