Beazell's Cook Book

Baked Meatballs

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Baked Meatballs  




3 pounds ground meat

3-4 tablespoons Beazell's Cajun Seasoning

Optional – to stretch your meatballs, you can add about 1 cup of plain bread crumbs and 2 eggs and sometimes to jazz up the flavor just a little, you can add a can (10 oz. or so) of cream of mushroom or cream of celery



Heat your oven to 350 degrees F. I then line up a few aluminum baking pans. They need to be a little deep so the grease that cooks out of the meatballs doesn't end up in your oven. Using an ice cream scooper, I make meatballs and place them in the pans. You can definitely make yours bigger or smaller if you want. Cook for about 30 minutes or until the center of one is no longer pink. If you use a quick read internal thermometer, it should read about 160 degrees. Remove from oven and immediately remove them from the greasy pans. I place them on a paper towel lined plates.

These meatballs can then be cooked in whatever dish you're preparing. If you want to freeze them, place them in fridge for about 15 minutes, then place in a freezer zip lock bag and place in freezer.


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