These puppies are so tasty and versatile you would be silly not to try them. I have added them to marinara sauce and served with spaghetti, or to make into a meatball sub. You could also put them on a plate with toothpicks and serve as an appetizer. You can also bake them and then eat them off the pan. Not that I’ve ever done this. Ever.


  • 2 lbs ground beef
  • 2 eggs, lightly beaten
  • ½ cup Italian salad dressing
  • ¼ cup grated Parmesan cheese (dry stuff or fresh grated works too)
  • 2 cloves garlic, chopped
  • 1 cup bread crumbs
  • Salt & pepper

Optional: ¼ cup finely chopped white onion

Makes about 80 1” meatballs (enough to share!)

Total prep time: 15 minutes

Total bake time: 22 minutes per tray X 4 trays

In a large bowl combine meat, eggs, dressing, cheese, and garlic. I like to mix it after each ingredient to ensure full integration. I use a fork or my hands. It’s super slimy but it’s the best way to get it all mixed up. Give it a try, live a little.

Add the bread crumbs last.

Spray a large cookie sheet or line with a silicon baking mat. The mat works marvelously.

Roll the meat mixture into 1” balls and place on the sheet. I got about 20-25 on each sheet. You can put them pretty close together as they don’t expand.

Bake at 350F for 22 minutes.

The rest is up to you!

A nice weekday meal that I like to put together… in a large skillet, add your fully cooked meatballs and equal parts ketchup and grape jelly (trust me!!). If I’m using all the meatballs it takes about a cup of ketchup and a cup of grape jelly. Allow to heat through and all the jelly lumps are gone. Serve over rice.

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