Mom's Best Bite-Size Meatballs

35 25 servings, 2 meatballs (71 g) each
Recipe By
4.4
(16) 12 Reviews
Prep Time
35
min.
Total Time
35
min.
Servings

25 servings, 2 meatballs (71 g) each

Festive, fun and easy - an updated recipe that has stood the test of time!

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Line 2 (15x10x3/4-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs just until blended. Shape into 50 (1-1/2-inch) balls; place in prepared pans.
  • Bake 16 min. or until meatballs are done (160ºF). Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.
  • Add meatballs to sauce; stir to evenly coat.

Serving Suggestion

Prepare recipe as directed; serve in slow cooker set on LOW.

Note

If you don't have 2 (15x10x3/4-inch) pans, you can use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.

How to Freeze Meatballs

Loosely pack the cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Servings

  • 25 servings, 2 meatballs (71 g) each

Nutritional Information

Serving Size 25 servings, 2 meatballs (71 g) each
AMOUNT PER SERVING
Calories 130
% Daily Value
Total fat 3.5g
Saturated fat 2g
Cholesterol 35mg
Sodium 340mg
Carbohydrate 16g
Dietary fibre 1g
Sugars 9g
Protein 9g
   
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • KT3480 |

    I only found these so-so, a little too spongey with the stuffing.

  • pinkelephant |

    Everyone loves these. I used the chili sauce with Catalina dressing, added 1 finely chopped onion & 2 Tbsp. green pepper. Once cooked & cooled, place in refrigerator overnight. Next day, placed in slow cooker on low for 2 hours then ready to serve.

  • melmanson |

    So delicious! Perfect amount of zip and sweet! I will make these again for my family anytime.

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