Classic Baked Meatballs

5 from 1 vote

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.

Prep Time10

Cook Time30

Course: Main Dish

Cuisine: Italian

Servings: people

Calories: 339kcal

Author: Gina Abernathy

Ingredients

2 pounds ground beef
1 package Lipton Onion Soup Mix
1 small onion diced fine
¾ 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.

Nutrition