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The Best Meatballs


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


  • Heat your oven to 400 degrees.
  • Line two baking pans with foil (this makes for no-fuss cleanup later). Spray the foil with non-stick cooking spray.
  • In a large bowl mix all the ingredients (I find by hand is besuntil fully incorporated.
  • Shape the meat mixture into about 32, 1 1/2 inch, balls (about 1/4 cup meat per baland placing them in the prepared pans as you go.
  • Bake the meatballs for 16-18 minutes, or until completely cooked. No pink meat for us.
  • 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 the 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.