Kathy R.'s Meatballs

Kathy R.'s Meatballs

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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.)


★★★★★ 2 votes

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

How to Make Kathy R.'s Meatballs


  1. 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.

Printable Recipe Card

About Kathy R.'s Meatballs

Course/Dish: Beef Meat Appetizers

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