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Baked or Fried Meatballs

Submitted by: suzanne-mcminn on April 5, 2011
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Baked or Fried Meatballs

For spaghetti, add to simmering sauce. Also great for meatball sandwiches or meatball pizza. For appetizers, stick a toothpick in them to serve on an appetizer plate or serve as appetizers in tomato or barbeque sauce. These freeze well–store extras in freezer baggies for later use.

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Difficulty: Easy

Servings: approximately 50 meatballs

Prep Time: 45 minutes   Cook Time: 5 minutes if frying, 30 minutes if baking  


sliced bread (8 slices if using regular storebought sandwich bread–or if using homemade slices that may be slightly larger, use 6)
2 tablespoons minced garlic
2 tablespoons salt (or to taste)
1/2 cup dried or 1 cup fresh parsley
2 teaspoons pepper
3 eggs
1/2 cup shredded Parmesan cheese
3 pounds ground beef


Soak slices of bread one at a time in a bowl of water, dipping each side of the slices then tearing in pieces and placing in another bowl. Add remaining ingredients to bowl with bread. I like to get all the other ingredients together then add the meat. Mix ingredients together well with your hands then shape into balls.

To bake:
Place meatballs in greased pans and bake at 350-degrees for 30 minutes, depending on the size of your meatballs. Test for doneness.

To fry:
Roll meatballs lightly in flour and fry in hot olive oil–approximately 5 minutes uncovered then another 3-5 minutes covered (depending on size of meatballs), turning frequently to brown on all sides. Test for doneness.

Makes approximately 50 meatballs.

Categories: Appetizers & Snacks, Beef, Kid-Friendly, Main Dish, Pasta

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  1. 11-14

    these are great

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