Classic Baked Meatballs
Classic Baked Meatballs are a pleasing family dish and will be a welcoming addition to any meal. Make a double batch and freeze some for later.
Servings 8 people
Ingredients
- 2 pounds ground beef
- 1 package Lipton Onion Soup Mix
- 1 small onion diced fine
- 3/4 cup quick cooking oatmeal
- 1 egg, beaten
- 2 tablespoons Worcestershire Sauce
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with foil. (easier clean up). Spray the foil with non-stick cooking spray.
- Place all ingredients in a large bowl and mix it all together. I usually use my hand to make sure everything is "squished" together and mixed well.
- Roll out into balls. Mine were the size of golf balls. Roll out to the size of your preference. I have also used a cookie scoop to make more uniform sized balls. It's completely up to you.
- Cook at 350 degrees for 30 minutes or longer, depending on your size of meatballs. Adjust the time as needed.
Notes
To Freeze: Cooked--Allow meatballs to cool completely on the baking sheets. Once cool, seal tightly in a zip-top bag or airtight container and place them in the freezer. Raw--Place the meatballs on a baking pan side by side and place them into the freezer. Once they are frozen, transfer them to a zip-top bag and place back into the freezer. Frozen raw meatballs will usually last 3-4 months in the freezer. To Defrost: Defrost meatballs in your refrigerator, or put the frozen meatballs right into your sauce. TIP--**For cream-based sauces, defrost the meatballs completely before adding to your sauce. The cold meatballs do not mix well with the cream.