Good Big Meat Balls
Juicy, flavorful big meatballs made with beef, bread soaked in milk, eggs, and seasoned with Worcestershire sauce, perfect for hearty family meals or casual gatherings.
Ingredients
Instructions
- Mix ground beef, soaked bread, eggs, salt, pepper, Worcestershire sauce, and chopped onion together until well combined.
- Form the mixture into 12 to 15 loose 2-inch meatballs.
- Place the meatballs in a 9 x 13-inch casserole pan.
Tips & Substitutions
For a richer flavor, consider adding minced garlic or fresh herbs like parsley to the meat mixture. If you don't have Worcestershire sauce, soy sauce can work as a substitute. To soak the bread quickly, use warm milk. Avoid over-mixing the meat to keep the meatballs tender. For a lighter option, you can substitute half of the ground beef with ground turkey.
Serving Suggestions
These meatballs are excellent served with spaghetti and marinara sauce or on a sub roll with melted cheese for a meatball sandwich. Pair them with a side salad or roasted vegetables for a balanced meal. They also make a delicious addition to a meal like Mock Stuffed Cabbage, providing a hearty protein source.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish with a little broth or sauce, cover with foil, and warm in a 350°F oven for about 15-20 minutes. For longer storage, freeze the meatballs in a single layer, then transfer to a freezer bag for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Good Big Meat Balls contains roughly 859 calories, with 15g protein, 135g carbohydrates, and 30g fat. It is an excellent source of protein (30% of the Daily Value), vitamin A (28% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1242mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for these meatballs?
Absolutely! Ground turkey, chicken, or pork can be used instead of beef. Just keep in mind that different meats may require slight adjustments in seasoning and cooking times to achieve the best flavor and texture.
How can I make these meatballs gluten-free?
To make gluten-free meatballs, substitute the bread with gluten-free breadcrumbs or crushed gluten-free crackers. Additionally, ensure that any sauces or seasonings used are also gluten-free to maintain the integrity of the dish.
What can I do if my meatballs are too dry?
If your meatballs turn out dry, it could be due to overcooking or not enough moisture in the mixture. Consider adding more milk when mixing the ingredients or incorporating finely grated vegetables like zucchini or carrot, which can add moisture without affecting the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).