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Savory meatballs in a glass baking dish.
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Savory Meatballs

Savory meatballs made with simple ingredients, tender texture, and rich flavor—perfect for dinner, appetizers, or easy meal prep.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 50 meatballs
Calories: 59kcal
Author: Joy Kincaid

Equipment

Ingredients

  • 2/3 cup milk
  • 2 slices bread
  • 1 potato
  • 1 onion
  • 2 pounds ground beef
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon mixed herbs
  • 2 tablespoons marinara sauce
  • 2 tablespoons chutney optional

Instructions

  • Preheat the oven to 350 degrees F. Using a non-stick cooking spray, grease a 9x13-inch baking dish to use later.
  • Pour milk over bread slices in a bowl, and set aside.
  • Grate potato and dice onion into small pieces and set aside.
  • Add the ground beef, eggs and soaked bread to a large mixing bowl. Using your hands, mix until well combined. Mix potato and onion into the beef mixture.
  • Add salt, pepper, mixed herbs, marinara sauce, and chutney to the beef mixture, and mix together well.
  • Roll the beef mixture into balls and place in the pre-greased dish.
  • Bake at 350 degrees F for 25 minutes (for 1-inch sized meatballs, longer for larger ones), until the meatballs are fully cooked.
  • Broil slightly to give the meatballs a dark brown finish.

Notes

Makes about 50 1-inch meatballs.
  • Chutney is optional but adds a great taste to the meatballs.
  • Size of the meatballs can be adjusted based on what they will be used for. Bigger sizes make a great addition to any dinner and smaller ones are great finger food for a cocktail event.
  • Cooking time will vary, based on size. In the photos, I made them smaller sized, about 1 inch in diameter.
Tips for Success
  • Don’t overmix the meat mixture to keep the meatballs tender.
  • Soak the bread well so it blends smoothly into the mixture.
  • Use uniform sizes so they cook evenly.
  • Adjust cook time if making larger or smaller meatballs.
How to Store
  • Store leftover meatballs in an airtight container in the refrigerator for up to 3–4 days.
  • They can also be frozen for up to 3 months. Thaw and reheat before serving.

Nutrition

Calories: 59kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.5mg
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