Grandma's Applesauce Meatballs

Grandma's Applesauce Meatballs

Pipster 1

"This is one of my family's favorite 'comfort' foods - by all six generations. Don't let the applesauce scare you off; you can't taste it, but it keeps the meatballs tender and moist. Add mushrooms and/or pearl onions for an even heartier 'comfort' meal! Serve over hot buttered noodles or rice. We like a salad and garlic bread, or a plate of sliced tomatoes and cucumbers. Enjoy!"
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1 h 5 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 1290 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. Whisk the egg and milk together in a large bowl, and stir in the croutons. Allow the croutons to soak up the milk mixture for about 2 minutes. Lightly stir in the applesauce, onion, garlic, Cheddar cheese, and salt and pepper, and mix in ground beef with your hands until thoroughly combined. Form the meat mixture into 1 1/2-inch balls, and place into the prepared baking dish. In the same bowl, whisk together the cream of celery soup with evaporated milk. Pour the sauce over the meatballs.
  3. Bake, uncovered, in the preheated oven until the sauce is bubbling and thickened and the meat is no longer pink in the middle, about 45 minutes. Sprinkle with Parmesan cheese 15 minutes before end of baking, and bake until the cheese is melted and beginning to brown. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (70 degrees C).


  • Cook's Notes
  • Use two cans of soup and add 1/4 cup of water if you like a lot of gravy; mushroom and onion soups are good, too.



Yum, my husband said these were the best meatballs I've ever made. They are so moist & flavorful. I will admit that I subbed ingredients that I had on hand. I only had 1 pound of 85/15 sirloin. ...

This was very good. Nice and homey. It had a creamy mild sauce and wasn't weird with the celery at all. I only had chipotle cheddar on hand so that is what I used. My hubby loved this and went b...

These were very good. A nice change from meat loaf and other ground beef dishes. I am always looking for new things, after 40 years of cooking you kind of run out of ideas. I made these as the r...

These meatballs were so tastey and easy to make! They have such a comforting and homey feel without being too heavy. I did double the sauce (we like lots) and added a little sage and thyme to th...

Really good! I added a can of mushrooms to the sauce. Will definitely spice it up next time, though. Good start with the recipe. give it a try!

Nice one. I did some changed. Used rice milk instead of cow one, and cream of broccoli soup.

These were very good, nice and moist, and great flavor...however....I felt it just took too much time rolling all them up....if you have time....go for it...u wont be disappointed.

Realizing I had a lot of ground chuck in my freezer that needed to be used, I started looking for meatball recipes. This looked good and boy, was it! I used garlic and cheddar seasoned crotons a...