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Do you remember when I shared my DIY dry onion soup mix substitute? In that post I mentioned that I use it mainly for making meatballs and I have been itching to share that recipe with you ever since. This is a recipe given to me by my mom, who got it from an aunt, but I’m not sure where it originated before that. I have modified it to be gluten free, but I will also provide you with the original options as well.
Now that potluck season and busy spring evenings are upon us, this is a perfect recipe to whip up in advance and keep in the freezer for a busy night or a last minute offering for the potluck gathering you forgot about! (I always leave with an empty dish when I bring these meatballs.)
{A printable recipe with complete ingredients and instructions is at the bottom of this post…}
Since I keep a batch of my dry onion soup mix substitute in the spice cupboard, I have the ingredients incorporated in no time. The great part of this recipe is that it is easily gluten free using GF rolled oats, but it doesn’t have to be; you can use crushed saltines or bread crumbs as a substitute.
Then I add the milk and give it a good mixing with my hands (remembering to remove my rings so I don’t have to waste time sanitizing them later on).
The key to forming meatballs quickly and easily is to use a scoop. (This is the one I use.) I love my one-inch scoop so much that I have one for meat and one for baking because I’m a germophobe like that.
So using my trusty one-inch scoop, I fill two prepared 9×13 pans with meatballs in no time. Then I just put them both in a 350-degree preheated oven. I cook the meatballs for 15 to 20 minutes, then spoon the grease out of the pans, return to the oven (switching which pan is on the top rack if they didn’t fit on one rack), and cook for another 15 to 20 minutes until cooked through. If you don’t use a one-inch scoop and end up with larger or smaller meatballs, you will need to adjust your cooking time.
After they have cooled, I put the meatballs in labeled freezer bags and pop them in the freezer. When I am ready to use them, I defrost the number I want (just a touch…they don’t have to thaw completely), put them into a pot or crockpot, add my sauce of choice (I’ll be sharing some of my favorite recipes soon), and let them simmer until heated through. Don’t let them cook too long or at too high of a temperature or they will dry out!
This same recipe makes a delicious meatloaf as well. I will share those cooking instructions in a separate post.
| Prep Time | 20 minutes |
| Cook Time | 30-40 minutes |
| Servings | one-inch meatballs |
- 2 lb lean hamburger 12% fat or less
- 1/4 tsp black pepper
- 1 tsp salt
- 1 cup gluten free rolled oats Saltines, regular rolled oats, or bread crumbs can be substituted.
- 1/4 cup dry onion soup mix substitute You can find the recipe at https://www.mommystandardtime.com/recipe/homemade-dry-onion-soup-mix-substitute/ (You can also use one envelope of regular dry onion soup mix or one small onion, chopped)
- 1 cup milk
Ingredients
| |
- In a large bowl, combine all ingredients except milk.
- Add milk and mix until all milk has been absorbed.
- Form meatballs using one-inch scoop and place in 9x13 pans that have been coated with non-stick cooking spray.
- Place baking dishes in preheated 350 degree oven. Bake for 15 to 20 minutes.
- Drain off fats and cook for 15 to 20 more minutes.
- If you would like to serve these directly after cooking, add your desired sauce after draining the fats and before the final 15 to 20 minutes of cooking.
- If you would like to freeze these meatballs after cooking, let them cool completely, then place in labeled freezer bags in desired quantities.