Italian Square Meatballs

Italian Square Meatballs

10
RedneckWoman 3

"No-mess meatballs! Just pat the meat mixture into a pan and bake… This is a fantastic way to prepare meatballs as I hate mauling the hamburger to make them round balls (less handling of the meat). You can also put your own spin on this by adding the spices you prefer."
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Ingredients

35 m servings 273 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 446 mg
  • 18%

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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Directions

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  1. Preheat an oven to 425 degrees F (220 degrees C). Line a 9x12-inch baking dish with aluminum foil, and spray with nonstick cooking spray.
  2. Mix the egg and onion together in a mixing bowl. Add the ketchup and ground beef, then season with pepper, salt, Italian seasoning, and bread crumbs; combine until evenly blended. Place the mixture into the prepared pan, and pat into an 8-inch square. Use a table knife or metal spatula to cut the square into 6 vertical strips, then cut the strips horizontally into 6 pieces each for a total of 36 pieces. Do not separate the pieces, just press through the meat to separate it.
  3. Bake in the preheated oven until the meatballs are no longer pink in the center, 20 to 25 minutes. Drain off any grease, and separate the meatballs with a knife to serve.

Footnotes

  • Cook's Note
  • Freeze the meatballs by separating them into recipe-size portions and placing in freezer containers or resealable freezer plastic bags. Freeze for up to 2 months. To thaw, microwave on Defrost for 4 to 6 minutes or until thawed.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

I tried this today and it was very easy and fast! I made some brown gravy and put them into it and served with mash potatoes and veggies. I also added some mexican spice with the italian spice a...

Most helpful critical review

Quite good for such an easy recipe. In the future I might add green pepper or garlic, but the flavor is very well balanced if made as described. 1lb. of beef doesn't go too far, so if you want...

I tried this today and it was very easy and fast! I made some brown gravy and put them into it and served with mash potatoes and veggies. I also added some mexican spice with the italian spice a...

Quite good for such an easy recipe. In the future I might add green pepper or garlic, but the flavor is very well balanced if made as described. 1lb. of beef doesn't go too far, so if you want...

Love how easy and effective this was! My girls just discovered meatballs and I have been buying them in the frozen section. I wanted something easy to make where I control the ingredients. Th...

These were simple and tasty. I wouldn't call them sophisticated so if you are trying to impress someone, they wouldn't be my first choice - however, I'll probably make these for my family going...

I'm giving this 4 stars just for the sheer ease of making it. But instead of putting the mixture into a 9 x 12 pan and shaping it into an 8" square, why don't you just bake it in an 8" square p...

Easy and tasty! This was enjoyed by my whole family and my parents. I used Mrs. Dash Italian Blend Seasoning for my seasonings and I added it it plain bread crumbs as well. That gave it lots of ...

Very delicious, I added more ingredients - Chopped Garlic, Worcestershire Sauce, and Garlic Salt. Cooked in a loaf pan, also tried with a little A-1 when done, not bad either. I will make it a...

just made it andddddd love it!

Meat mixture was too soupy to hold it's shape, added 3/4 c breadcrumbs. Taste was bland, added plenty of Lawry's Seasoning Salt.