Italian Meatballs

Italian Meatballs

Jo Ann

"Baked meatballs seasoned with oregano and garlic, simmered in spaghetti sauce."
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Ingredients

5 h 15 m servings 841 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 841 kcal
  • 42%
  • Fat:
  • 45.1 g
  • 69%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 2164 mg
  • 87%

Based on a 2,000 calorie diet

See full nutrition

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 oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly-roll pan.
  2. In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.
  3. Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
  4. In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

Reviews

Read all reviews 98
  1. 141 Ratings

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Most helpful positive review

I adapted this recipe and it turned out great! I cut the recipe in half, reduced the spices and bread crumbs (about 2 tsp. each of the spices, 3/4 C crumbs, 1/2 package onion soup), and added 1...

Most helpful critical review

I don't get the high review for this recipe. If you're going to buy 3 POUNDS of beef, then you may as well buy FRESH parsley and oregano too! I didn't really like these. Firstly, these absolu...

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I don't get the high review for this recipe. If you're going to buy 3 POUNDS of beef, then you may as well buy FRESH parsley and oregano too! I didn't really like these. Firstly, these absolu...

I adapted this recipe and it turned out great! I cut the recipe in half, reduced the spices and bread crumbs (about 2 tsp. each of the spices, 3/4 C crumbs, 1/2 package onion soup), and added 1...

This recipe turned out very well and reminds me of the ones I grew up with as a child. I'm cooking a batch for my local Firefighters right now! SingleGuyWhoCooks? I guess your family didn't co...

These were pretty good. I find using dry bread crumbs in meatballs tends to make them hard as a rock, so I moisten them with half cup of milk (stir well) before adding to the meat mixture, and t...

I'm curious if the person who submitted this lives in high altitude as I am at sea level and the meatballs were done in 30 minutes and even then that seemed a bit excessive. I halved the recipe ...

I liked these meatballs but I feel like they're missing something! I didn't use 3 POUNDS of beef...that's WAY TOO MUCH! I used 2 lbs. and that made about 50 meatballs...WOW! Maybe they need m...

It was EXCELLENT!! I followed the advise of AMFISCHER about cutting back on the spices, but the one thing that I changed was that I didn't brown the meatballs first. I simmered them in the sauce...

This was my first time making meatballs and they came out excellent.My boyfriend gushed over them.I put the meatballs and sauce over spaghetti. I was very pleased with the easiness and delicious...

These meatballs were so overpowering with oregano. Instead of 5 T. of oregano and parsley, it should only be 1 T. Then, I would add 1 egg to help moisten the meatballs. They ended up being re...

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