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Easy Meatballs

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Makes 40 meatballs| Hands-On Time: | Total Time:



  1. Combine the bread, onion, parsley, and garlic in a food processor; pulse until finely chopped. Transfer to a medium bowl, add the milk and Worcestershire, and let stand for 5 minutes.
  2. Add the beef, eggs, 1 tablespoon salt, and 1 teaspoon pepper and gently combine. Form into 40 meatballs (about 2 tablespoons each).
  3. To cook immediately: Place the meatballs on foil-lined broilerproof baking sheet(s) and broil, one sheet at a time, turning once, until cooked through, 8 to10 minutes.
  4. To freeze and cook later: Freeze the uncooked meatballs on wax paper–lined baking sheet(s) until firm, transfer to a freezer bag, and freeze for up to 3 months. To cook, broil the frozen meatballs as above, adding 2 to 4 minutes to the cooking time.
By September, 2012

Nutritional Information

  • Per ServingServing Size: 1 meatball
  • Calories 47
  • Fat 2g
  • Sat Fat 1g
  • Cholesterol 24mg
  • Sodium 81mg
  • Protein 5g
  • Carbohydrate 2g
  • Sugar 0g
  • Fiber 0g
  • Iron 1mg
  • Calcium 12mg
What does this mean? See Nutrition 101 .

Quick Tip

Making meatballs illo
To make neatly shaped meatballs and keep the meat mixture from sticking to your hands, wet your hands before forming the balls.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.