Kathy R.'s Meatballs Recipe

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Kathy R.'s Meatballs

Margaret Clawson


This recipe came from a late friend of ours and everyone who tries it just loves them. The best thing about these meatballs is that they are baked. You can make them ahead, freeze them and add whatever sauce you want when you need a 'quick' meal for unexpected guests. They work wonders when you want to impress guests with your slavery in the kitchen. On top of that, they're just plain good tasting. ( I always double my recipe as it then makes about 6 dozen meatballs.)

pinch tips: How to Tie a Roast



approx. 10 - 12


1 Hr


20 Min


1/2 lb.
ground chuck
1/2 lb.
ground sausage (i like the spicy)
2 1/2 slice
bread (broken in pieces
1/2 c
1 Tbsp
soy sauce
1/2 tsp
onion flakes
1/2 tsp
garlic powder
1 can(s)
water chestnuts, drained and finely diced

Directions Step-By-Step

Mix well and form into 1 inch balls (The kids even like to get involved in this part.)
Bake on cookie sheet at 350 degrees 18 - 20 minutes.
Can be frozen; add your choice of sauces when reheating or enjoy plain.

About this Recipe

Course/Dish: Beef, Meat Appetizers