I've never made meatballs. Is this supposed to be baked covered, or not covered?

Hi Amy,

Meatballs develop much of their flavor from being browned and are traditionally browned in a 1/2 inch or so of olive oil. These meatballs are browned, uncovered, in the oven.

Happy New Year!

-- CM

I tried this recipe and OMG they came out delicious.. I was surprised since im really not the greatest cook ever LOL!! Thanks a lot :) They were so easy to make aswell.

Thanks so much for an easy recipe. My grocery store was out of the premade ones and these were so easy to whip up. Tastes great too!

This recipe sounds very easy, but I think I always go wrong with the breadcrumbs. Can you give a more exact measurement of how much breadcrumbs to use. Thanks!

Hi Ham,

Just sprinkle the breadcrumbs on and mix in, just enough so that you can see there are breadcrumbs in there. I would add a cup or two. I would also leave out the onion soup mix! Don't forget 1/2 cup grated Parmesan or Romano cheese and 1/4 cup fresh parsley, chopped. I would also add minced garlic or garlic powder and another egg or two. When making meatballs, remember to handle them lightly when forming and don't compress them or they will be tough.

Brown the meatballs in olive oil in a large, heavy pan, then finish browning them in the oven if you like (or just finish them in the pan). Flavor the olive oil with chopped onions and garlic. Drain on paper towels. Heat in pasta sauce for 20 minutes before serving.

-- CM

I have made meatballs like this since I was a kid with my grandmother. Use one full sleeve of Ritz crackers (crushed) per 2 lbs of ground meat. :) Enjoy!

Great recipe! I made them for my in-laws and they've said they won't eat any other meatballs! The one time they tried different ones after mine they said nothing will compare to the ones I make :) Thanks for this recipe! Seeing as how I'm not the best cook, I feel like a champ!

Yummy! I love the taste the onion soup mix gives these meatballs!! @ Cooks.com, Ham was asking a question about breadcrumbs, but you basically gave him/her a completely new recipe! I just find that funny. Anyway, sometimes in lieu of breadcrumbs, I'll use about 2 handfuls (I have small hands) of crushed saltine crackers!

Interesting. Also you can substitute breadcrumbs with oatmeal, but very little. This helps (alongside the egg) to hold everything together.

My family loved this simple recipe!! I loved how quick it was to make. I doubled the recipe and I added 2 tsp. Italian Seasoning! WONDERFUL!!

This is the exact recipe I use for meatloaf. I suppose any meatloaf recipe would due just fine converted to balls instead of a loaf. Yummy.

These were super easy! And my family loved them, I liked that they were baked, worked great on top of spaghetti, will definitely make again.

These were really good, and easy, as advertised! I added a little Italian seasoning and just a dash of cayenne pepper for a little more flavor.

For the breadcrumb issue I just crumbled a slice of whole wheat bread, and the consistency was great!

I made it with spaghetti. I don't like meatballs but these were really good. I will make these again.

Thanks for a simple and easy to follow recipe, it helped me with dinner today!

This recipe was delicious. I tried for a second time and substituted the beef for ground veal and it was also great!

Toss whatever you want in the seasoning mix. Baking them on foil in a broiling pan is my thing. They self-baste in their own oil, and cook without having to turn them over. My "walk away" technique for simple cooking. I do the same thing with bacon. When done, lift them out of the pan to a platter lined with paper towel, to capture excess oil. When the broiling pan's cooled, lift the foil with oil residue out, toss it in the trash, and voila ... you might not have to clean the broiling pan !!! Sure beats standing at the sautee pan turning the meatballs over and over, then cleaning that !