These O’reilly Italian meatballs are a recipe my mother-in-law Noreen gave to me after these were the only meatballs my boys would eat when we went to her house. We now make them pretty often and the boys love rolling the meat into balls. Then they arrange them on a Pyrex 13×9 baking dish before we put into the oven. They smell amazing when they are baking and also taste amazing!
**Be sure to cook long enough to prevent being raw in the middle**
STORAGE OF MEATBALLS:
You can even make these meatballs and freeze them for later. I only recommend freezing them for up to 6 months max. The defrost well in pasta sauce and then would be ready for some noodles of your choice.
COURSE & OPTIONS FOR ITALIAN MEATBALLS:
This recipe for homemade Italian meatballs can be used as an appetizer or as a main course meal. My kids love having them with pasta sauce and spaghetti noodles. Sometimes as an appetizer I make them into mini-meatball sandwiches on Hawaiian Sweet Rolls or Sweet and Sour Meatballs. I have also used meatballs to make lasagna. The options are endless!
O'Reilly Italian Meatballs
- 2 lbs Ground beef
- 1/2 c Chopped onions
- 1 Egg
- 1/2 c Italian bread crumbs
- Salt and pepper to taste
- Preheat oven to 325 degrees.
- Beat egg and mix with ground beef, onions, bread crumbs, Salt, and Pepper well.
- Form into small balls slightly smaller than golf balls
- Bake meatballs for approximately 20- 25 minutes turning once while baking.