The Best Meatballs

Meatball recipes are often challenged by chefs who claim, “Mine are the best!” Even though my meatballs ARE the best ( in my opinion of course), I won’t claim they’re the best in the world. ¬†However, they are the best recipe I’ve ever found and they’re the best for me. Who would have guessed the secret ingredient would be stuffing mix? It gives it all the right flavors and leaves them incredibly moist. Try them for yourself! My Italian father in law makes meatballs, his family recipe, and I’ve watched him since I first got married. They’re good, but there are so many steps and so many ingredients. It’s a lengthy, day long process. Ain’t nobody got time for that, at least not in this house. These are so easy, I can have them mixed, shaped, and baked in well under 30 minutes. Everybody’s got at least 30 minutes at some point in the day, right? After they’re baked throw them in some sauce for delicious spaghetti and meatballs. We love using them to make Crockpot Hawaiian meatballs. They’re totally freezer-friendly, and the sons love taking a few out at lunch time for making meatball subs.

The Best Meatballs

 4 Sons 'R' Us: The Best Meatballs

recipe adapted from Kraft Recipes

2 lbs. lean ground beef
1 pkg. (6 oz.) chicken flavored stuffing mix
1 1/4 cups of water
2 eggs

Directions

1. Heat your oven to 400 degrees.
2. Line two baking pans with foil (this makes for no-fuss cleanup later). Spray the foil with non-stick cooking spray.
3. In a large bowl mix all the ingredients (I find by hand is best) until fully incorporated.
4. Shape the meat mixture into about 32, 1 1/2 inch, balls (about 1/4 cup meat per ball) and placing them in the prepared pans as you go.
5. Bake the meatballs for 16-18 minutes, or until completely cooked. No pink meat for us.
6. Remove from the oven and, if using immediately, add the meatballs into your recipe. Otherwise allow them to cool completely and follow freezing instructions.

To Freeze

Loosely pack meatballs in zip-locking freezer bags. When freezing, make sure to lay the bags flat so the meatballs freeze individually without sticking/clumping together. They can be stored frozen for up to 3 months. To use, allow them to thaw in the refrigerator for several hours or overnight before hand.

Crockpot Hawaiian Meatballs

I’m always on the lookout for new things to do with ground beef. I buy two 6 lb packages of lean ground beef each month from Costco. One gets divided into 1lb packages to freeze and use for meals. The other gets divided and made into meatloaf and meatballs. My boys love meatballs with their spaghetti. They love meatball subs. But, that’s about as adventurous as they were willing to be when it came to the sacred ‘meatball’. That was until this recipe. They loved it. The sweet and sour sauce was rich and delicious. I love it when I can get fruit into any meal. They devoured it and asked for more.

These are by far, the BEST crock pot meatballs I’ve ever had. They’re simple. They’re easy. They’re filling. AND they’re budget friendly! All of which made this recipe a keeper for a busy Mom with a boat-load of growing boys to feed.

Really, this is a must try. No longer are meatballs only for Italian-style dishes. Or the typical, tried and true, bland crock pot ‘cocktail’ style recipes that have been done countless times before.

Crockpot Hawaiian Meatballs

4 Sons 'R' Us: Crockpot Hawaiian Meatballs

 

recipe from Six Sisters’ Stuff

  • 32 oz of pre-packaged frozen meatballs or about 2 lbs of frozen, homemade meatballs
  • 13.5 oz can of unsweetened pineapple chunks, drain and reserve juice
  • 1 large green pepper, diced
  • 1 cup of brown sugar
  • 2 tbsp cornstarch
  • 2/3 cup white vinegar
  • 2 tbsp soy sauce

Directions

  1. Place meatballs in crock pot and top with green pepper and drained pineapple chunks.
  2. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
  3. Pour sauce over meatballs, pineapple and green peppers.
  4. Cook on low for 3-4 hours or until heated through.
  5. Serve over cooked white rice.