Meatballs Make Many Meals!


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This past weekend I came across ground beef in five pound packages for $6.25. A few years back I would have considered that expensive but these days it is at least four dollars cheaper than what I normally pay. I did good, though, I only bought twenty pounds. I say that is good because last time I came home with about fifty. Of course, had I the money for more I would have surely gotten that much this go ’round, too! ~giggles~

Ground beef is a mainstay for the family on a budget and homemade meatballs bring you several new options for supper as well as a way to serve ground beef so those eating it don’t exactly think “ground beef again!”. Whats even better in my mind though is how this meatball recipe allows you to stretch your ground beef!

Homemade meatballs are easy to throw together and when made ahead of time and stored in the freezer, they provide a homemade convenience food with options that are only limited by your imagination.

At the end of this post, I have several recipes listed to use with these meatballs and more will be coming up on Southern Plate! 117

I start with five pounds of ground beef. This is going to make about a hundred meatballs but you can make many more by doubling my add ins or even adding more to your taste, I’ll put some ideas down at the bottom of this post.

Don’t worry about adding things into your meatballs, no one will ever be able to tell when they taste the finished product so your frugality will be our little secret!

To mix this up, you can use a spoon or potato masher if you like but when it comes to things like this, I use the greatest kitchen tool ever invented – my hands :). 119

When it’s all mixed up, shape into meatballs. I love this little cookie scooper that I picked up at the grocery store eons ago. I paid a pretty good bit for it (about six dollars) but if you’re going to make meatballs of any quantity, it really pays for itself.

I make my meatballs about one inch round. 120

I line all of my baking sheets with aluminum foil and only use baking sheets with a little bit of a lip on them because there will be some grease that we need to pour off once the meatballs are done. Bake at 350 for about thirty minutes. You want them to be browned and no longer pink in the center.

It’s always a good idea to take one and break it in half to check for doneness the first time you try this so that you can get a good time down pat depending on your oven.


I ended up with right at 100 meatballs. Allow them to cool and then package them in quart sized freezer bags, according to how many your family will eat during any given meal. Remember, if you have company drop by you can always get out another bag. I packaged mine in groups of twelve since Katy doesn’t eat meatballs (she is going through that chicken only phase so typical of kids her age these days). Feel free to be more generous with your servings, of course.

Now for the recipes! Weeeeee!

Make Ahead Meatballs
  • 5 lbs ground beef
  • 1-2 Cups Oats (or cooked rice)
  • 2-5 eggs (I use two but you can use more!)
  • 1 16oz Can Tomato Sauce (Can use up to 3 cups ketchup in its place)
  1. Combine all ingredients in large bowl and mix well with hands. Scoop out and form into meatballs approximately one inch thick. Place on foil lined baking sheets that have a lip on them. Bake in batches at 350 for about thirty minutes, storing raw meat covered in the refrigerator while you wait on each batch to bake. Test a meatball to make sure the center is no longer pink. Allow to cool and store in quart sized freezer bags. Use any of the following recipes or create your own!
  2. Place frozen meatballs in pot and add one of the following sauces. Cook over medium heat until heated through and serve with rice, egg noodles, or other cooked pasta or grain.

Spaghetti: Store bought Marinara Sauce or my Super Easy Spaghetti Sauce

  • Easy Stroganoff: 1 Can Cream Of Mushroom Soup, 1/2 C milk, salt and pepper (I love this over egg noodles)
  • Salisbury Stroganoff: 1 Can Cream Of Mushroom Soup, 1/2 C Milk, 2 Tablespoons Worcestershire Sauce (I swear only food bloggers can spell Worcestershire off the top of their heads!)
  • Meatball Soup – Recipe Coming Soon! This is one of my Mama’s favorites.
  • Meatball Sub- Place heated meatballs in sub. Top with hot marinara sauce and sprinkle with Mozzarella (Great to make the day after Spaghetti and use leftover sauce)

I know you must have some great recipes to use frozen meatballs for, too. Tell me about them in the comments and please feel free to post your entire recipe if you like!


matching dresses meatballs 040

How Many Servings In A Southern Plate Recipe?

Someone asked me this past week how many people my recipes feed so I thought I’d talk a little about that and then add that question to my Frequently Asked Questions Page (soon as I find a minute).

My recipes feed a typical family of 4-6 people unless otherwise stated.

Of course, it’s difficult to give you an exact number because that is going to depend on what types of eaters you have in your home. Katy eats like a bird but Brady and Ricky eat like horses so it all evens out. We generally have enough left over from most meals for a lunch the next day (which usually ends up being mine). If we have more, I simply freeze the leftovers in individual servings to use as quick convenience lunches later. Having extra food does not mean that you are wasting food, it just means that you have a “freebie” meal sometime in the future.

If you are short on freezer space, it is definitely worth your effort to save up a little and keep your eyes peeled for a good scratch and dent deep freezer. I got my large chest deep freezer for right at $100 because the corner is banged up. It has been a great investment for our family and has saved us what we spent on it a hundred times over.

This is just a good starting point for ya. If you are cooking for two, it’s safe to always cut my recipes in half unless you like to cook extra and freeze, which I do very often.

I’d love to include exact servings and nutritional information on my recipes and posts but that would require an extra “me” and surplus money to make everything on here and measure it out ~laughs~. I’m just showing you Mama and Grandmama’s cooking and seasoning it with a little of my own to bring to you. Folks didn’t think about servings or carbs back in the day. If anyone were to ask one of my grandmothers how many servings a recipe made she’s likely answer, “Enough to feed everyone!”.

So short answer is, whenever I cook I am generally making enough to feed 4-6 people, unless otherwise stated.

On another note, I feel like I say this all the time but I also feel like I could never say it enough : Thank you. Y’all give me so much and each day is even brighter because I have such wonderful people who take time out of their lives to read my ramblings and share a few memories with me. I love how so many of y’all also take the time to comment, turning this into a real conversation and helping to make us more of a family than just some woman’s blog. I love to read your comments and cherish each and every one of them – as well as the folks who write them! Please feel free to chat with each other in comments as well. I know that I’ll often read a comment that really touches me and that must happen to you as well but sometimes folks worry that “conversing” in the comments on Southern Plate might be stepping on my toes. Well let me tell ya, I may have big feet but I keep my toes tucked in really well so y’all go on ahead and make yourself comfortable here! We’re all family and family is family is family. ~thinks that made sense to her~

One more thing, please know that when I sign off “gratefully”, I mean it with all of my heart.


Christy :)

P.S. Going on very little sleep this week. I’ve worked on this post late into the night and then early morning. I hope (and think) there aren’t any errors but please forgive me if there are and I’ll correct them as soon as possible!



For all of those who ordered Bountiful Baskets, we’ll be shipping them out by the end of this week (or as soon as the boxes come in to ship them out in!). I’ll be announcing the winner of the first Bountiful Basket shortly. Thank you!

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These are just some of the Bountiful Baskets!

They all come with liners but they are not pictured.

Between Birth and Death there is a small interval called Life.

Take time to ENJOY it.

Submitted by Donna in SC. To submit your quote, please click here.

Lots of inspiration is shared and found on this quote page thanks to all of you!


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  1. Elaine says

    I love meatballs and a good way to use them is in a sub sandwich with a spoonful of spaghetti sauce and a generous topping of melty mozzarella cheese. For a good sauce on meatballs I like to mix approximately equal parts of ketchup ,grape jelly, with a dash of worchestershire sauce. Melt together and pour over the meatballs during the last 15 minutes of baking. I love the mousie pix.

    • says

      You know what was funny though? I read your comment and thought “Oh wow, I thought I had put that. I can’t believe I forgot to put that one!”
      It’s all good and it made me giggle! lol

      I actually worked at Subway when I was a teen. You got a free six inch sub for every four hour shift. You can imagine how tired I grew of subs after a while! Meatball was my favorite though, at the time.
      At this point in my life, if someone offered me a free sub every day I think I could hang in there and be pretty darn grateful! lol

      Oh, by the way, they put me on the register at Subway. The manager didn’t like how I made sandwiches and said I wasn’t to make them anymore. According to him, I couldn’t “make a neat sandwich”.


  2. Melanie says

    I think you covered almost all the meatball uses out there. The only other one I could think of that we use regularly at our house is that I usually add a couple defrosted meatballs to a can of vegetable soup for DH. I like plain veggie but he is a “meat man”.

    For our meatball appetizer we use grape jelly (or strawberry is good too) and either chili sauce or cocktail sauce (leftover from Thanksgiving of course!)

    Keep them coming! I know there have to be a million uses.


    • Melanie says

      That should be cranberry sauce at Thanksgiving not cocktail! I must go get caffeine to wake up. (Diet Dr Pepper – of course I also like the Diet Dr Thunder I saw in the background of one of your pics- whatever makes a better deal.)

  3. Terri go Dawgs says

    Hi “Mini” Mouse and Mrs. Mouse ;}
    I can count on one hand how many times that I have made meatballs, not sure why I don’t (maaaybe …because I am not from an Italian cuisine family?) but I just never think about making them. Thanks for stretching my creativity in the kitchen, as well as my budget and convenience factors. My family is gonna love having more of a variety. Last night I made your Beef Noodle casserole with the French Onions on top. HUGE thumbs up. Honey pie smiled when I answered his question “Where’d you get this recipe?” “Christy”, I grinned. You alwaaaays make us smile. Love ya! Thanks for all you do.

      • Terri go Dawgs says

        Howdy Tina! How many conversations would Christy hear just like yours and mine if only she could place her ear to the dining room window of SP reader’s homes at suppertime? I laughed at a SP comment about one of the SP TV segments, when the husband called to his wife… “That Christy woman you like is on tv again”. Maybe some of those men should sent flowers to Bountiful….

  4. says

    Since Katy is going through the “chicken” phase, maybe you can do with her what I did with mine years ago. Now I just use ground turkey. Back then, we deboned some chicken and used the bones for stock. I let my son grind the chicken up in Daddy’s old fashioned clamp-on-the-table meat grinder. Then he made “rooster balls” of his own with onion powder and garlic powder added to your recipe. Sometimes he even made porcupine balls instead by adding instant rice to them (Save-A-Lot brand did real well in these). He started cooking at age 2 and still does a lot for his kids who love his recipes.

  5. Jenny says

    When I was a working woman, we had food day once a month. I always took meatballs in the slow cooker covered with marinara sauce and topped with parmesan and romano cheese. Always a hit!

  6. says

    Great idea, I love freezing for later, but since electricity went through the roof, I sold my second fridge/freezer, and I don’t have much space. When I was a kid we had 2 deep freezes, and we always had plenty of room. I love meatballs stuffed with fresh mozzarella. The little mozzarella balls, its been a while since I did them, but I think I cut them maybe like 1 inch, and then wrapped enough meat around them to be 2 inches.

    • Eva says

      Sometimes think you have to consider what is saving, and for me its the freezer, do you have power saver appliances down there, I have 2 power saver freezers, I set them as low as they go, and keep them closed the best I can, I organize them by type of food in a baset or bucket, I have square plastic buckets that I put my flat frozen bags of meat, veg or fruit. I can lable the top of the bucket with whatever is in it. Easy to find, and larger things like roasts can be placed in larger freezer bags, and set on top. I would have turned off other things over the freezer, but then again, I live in heavy snow, winter for 6 months and stock everything in bulk.

  7. Jeanne says

    Love the “meatball” idea, they all sound good to me…when I make
    meatballs, I always use ground turkey, less fat and no one can
    even tell the difference. Keep up the good work and get some rest.

  8. Carole says

    I like to use meatballs, either whole or broken up, in any casserole that uses ground beef. Doesn’t work, of course, if the beef is to be cooked first in a special seasoning like taco, but if it’s just cooked ground beef mixed or layered with other ingredients, the cooked frozen meatballs are a great time-saver!

  9. says

    A way I used to cook meatballs for church dinners was with cream of mushroom soup and cheese whiz or Velveeta for a sauce.
    The bonus is it is a slow cooker meal. You can serve it as an appetizer or with rice or egg noodles as a main dish.I really need to make that again.

  10. says

    We love meatballs here too.
    I made freezer meatballs a while back, but should do this again.
    I have a recipe for sweet ‘n sour meatballs. You can see it at

    I also have a recipe for hungarian meatball goulash, which was really good. I think I even have pictures of that one, but I just haven’t gotten around to posting it yet. When I do, I’ll try to remember to come back here & link to it. :)

  11. Sonya M. says

    I should try this sometime! Maybe for my husband’s birthday. I try to cook for him or make other things since he is really picky about what hobby items he likes and I don’t particularly enjoy shopping for car and gun parts anyway. He loves meatballs! Since he tries to keep to a low-carb diet meatballs and chicken wings are his favorite snacks and they’re not exactly frugal! There’s a Greek restaurant near us that has the *best* meatballs. I’ll have to check my Greek cookbook to see what herbs they use and add some of those!

  12. Donna says

    I have a teen boy with teen friends, so I like to take store bought already shaped pie dough and fill each half with meat balls, sauce and cheese. Fold the dough in half over the meat balls and bake. YUMMY!!

  13. Miss Adrienne says

    Our “fake” Swedish meatball sauce is really simple: 1/3 cup milk, 1 can cream of chicken soup, and 1/2 cup sour cream. Heat the milk and soup to simmer, remove from heat and add sour cream. Serve over egg noodles and meatballs. Hope you enjoy our family’s version of “fake” Swedish meatballs!

    • Melanie says

      We use the cream of chicken soup and a little water to thin it out. We use it for a meatball appetizer though. Super yummy. Everyone looks at me like I’m crazy…until they taste it. I may try it your way next time. That sounds really good.

  14. Maedyne says

    My first time to post. I have done these for 40 years. I do a German meatballs with 1 cup pineapple juice, 2 bouillon cubes, 1/2 cup gingersnap crumbs 1/3 cup brown sugar and 2 Thsp lemon juice. Add meatballs and serve over rice.
    Also a Mexican Bake. Blend 5oz jar cheese spread with 1/4 cup milk. Add 1 10oz can enchilada sauce. Mix in meatballs, 1 can yellow hominy and 2 Tbsp green chilies. Serve with coarsely crushed corn chips.
    I have others after all these years but these two were my family favorites after stroganoff and spaghetti.
    I so enjoy reading your comments. Thank you.

  15. Tina says

    Adorable Minnie “Mice”! Thank you for another great recipe and serving ideas! My husband has to have a gluten free diet so the oatmeal(which he can tolerate) in the meatballs is convenient and I don’t have to use or make the pricey gluten free breadcrumbs!
    About serving size…I came across a recipe from my Great Aunt Dootsie, (a sweet Southern lady for sure!!)and she had written in the serving size space on the card…”depending on how much you eat”!!! Well said I think and just makes me smile!

    Bountiful Blessings!

  16. Laura says

    Here is our family favorite meatball recipe which can be poured over meatballs and cooked on low in the crock pot or in the oven. I have made mini meatballs using this sweet and sour recipe and stuck a toothpick in each one and served it as an appetizer, it is usually the first empty plate at a party.

    Here it is:
    1/2 cup brown sugar
    2/3 cup Ketchup
    1/4 cup vinegar (sometimes I dump in a small can of diced pineapple in place of vinegar)
    1 cup water
    2 tbsp cornstarch
    1 tbsp soy sauce
    3 drops tabasco sauce (optional)
    Stir everything up in a bowl and pour over meatballs in a casserole dish and bake for about 30 minutes at 350. Delicious served over rice. (I usually have to double the sauce since my husband and kids would probably drink it if they could!)


  17. Dixie K. Barkley says

    Christy, do you add salt and pepper or any other spice when you are mixing this up? I know that whatever sauce etc. you would pour over or cook it in would probably have some salt and pepper but I would think the meat should have some too. Just wondering.

    • says

      Hey Dixie!

      Hope you’re having a great week.
      I’m bad about not salting and peppering things. I tend to do it when following a recipe from a grandmother or from my mother but when I wing it (like I do when I make meatballs), I just let it be and salt and pepper the sauce, like you said.

      If you are a salter and a pepperer though, you can definitely go to town and customize this to your taste. I’ve seen a lot of folks add garlic powder, too! I think I might play with adding Italian Seasoning now that I think of it!

      Christy :)

  18. Carol from Indian Springs says

    Christy I have a question for you. My husband says he thinks if I freeze cooked meat that it tastes ‘old’ to him and he doesn’t like it when I take it out to use it. How do you get around that? Is partially cooking it the answer? I’d love to buy large quantities of meat – not 20 pounds at a time since there are only 2 of us – and cook ahead of time but he doesn’t like ground beef that has been frozen. What is a girl to do???

    • says

      Hey Carol!

      I feel for you and your dilemma! When we got married, my husband insisted that he didn’t like onions. ~gasp~ Now you know what a wondrous flavor onions lend to dishes and some of them would be just plum naked without them!

      I solved this problem the exact way my Mama told me to – I made sure to add the onions when he wasn’t around to see me do it.
      ~shrugs~ I’ve slowly acclimated him to admitting he even likes the smell of onions now!

      There are a few things you can do to ensure your meat retains the freshest taste.
      1. Cool your meat completely before freezing it. This will get rid of all of that steam which could later become ice crystals on the meat.

      2. Place in freezer grade bags and remove as much air as possible, making sure to seal them well. I’m not saying you need one of those little vacuum deal thingies, just smoosh the bag to get some air out of it, as much as you can. The vacuum things are great, but I don’t have one myself. Maybe one of these days.

      3. (and this is where we are getting sneaky here…) Tell your husband that you read an article on how to freeze meat without altering the taste OR, do what I would do and just don’t tell him you froze the meat. Okay, yeah so this isn’t exactly forthright but we do what we gotta do!

      The only time I’ve noticed a change in taste in my meat though is when I don’t use freezer grade bags. You might want to try experimenting with different brands to see if one works better than the other. Let me know if any of my suggestions are something you haven’t tried. I’m really hoping for you here! I know our time is precious but we still want so badly to put home cooked meals on the table.

      I actually have a weird thing about bread that has been stored in zipper seal bags, I swear it tastes plastic to me – blah. I prefer to store bread in aluminum foil if I have to seal it in something, even dinner rolls. But honestly, I bet this one is in my head, lol!

      Your husband has likely had a bad experience with frozen meat in the past so we just gotta bring him round to the wonderful things you can have time to put on the table if you take this shortcut – and then take every measure we can to make sure he is pleased with the outcome – or takes you out to eat if he isn’t! hehehe
      Always an angle ~winks~
      Christy :)

        • Terri go Dawgs says

          Hi Carol, I have one of those husbands focused on quality of food too. For example, he only likes his breakfast quiche freshly made etc. Thanks for your question about the freezing……you helped me get some great tips today. ~waves~

      • Paula says

        There were many times when I “disguised” my freezer leftovers so my finicky husband wouldn’t know. The deciet even went so far as my freezing leftovers in whipped topping containers so that if he looked in the freezer he wouldn’t be able to see what was inside each of the bowls. There were times when I’d leave one in the freezer for so long that when I pulled it out to thaw, I couldn’t remember what was frozen inside. But it didn’t matter to me, as the “surpirse disguised” dinner still saved me preparation time in the kitchen.

  19. Su says

    Wow $6.25 for 5 pounds is cheap! To me, anyway. lol
    After all, you know our situation with groceries in Perth. And my mum was being serious when she said she’s going to show her friends the photos of the 98c/lb nectarines. hehe

    I love ground beef. I would prefer to eat a ground beef dish over an actual steak. I love practically everything you can make with ground beef. And I love meatballs! Mmmm…meatball sandwiches on soft white bread. Yum!

  20. says

    Looks like a good buy to me! We buy our ground beef like that, divide them into 3 portions About 1lb. ea. and flatten them and freeze them in bags. Being flat gives us more room to stack them and they thaw quicker. The meatballs look yummy!

  21. says

    I think I forgot to bake them before I used them last time….

    My meatballs are a work in progress but usually

    1 part sausage (usually a spicy Italian, but I have been known to through just about any sausage in there)
    2-3 parts ground beef
    Garlic and Italian seasoning.
    Italian Bread crumbs

    I definitely need to start with oats and sauce though that would help make it last!

  22. says

    I have meatballs in the oven right now :) Thanks..I used about 4-1/2 lbs pounds of beef and got about 64 meatballs, I made mine kinda big :) I almost put some onion in there but thought Id try them this way first and onion next time. Hmm I wonder how some green pepper would be in there, kinda like little meatloaf balls :) Carm

  23. says

    I can spell Worcestershire off the top of my head, because I grew up near a city in Mass. called Worcester, MA. It was great going to concerts because bands could never pronounce the name correctly. ;)

    Thanks for the meatball recipe. Looks yummy.

  24. Tiffany says

    After living in Arizona for the last nine years, I’ve developed a bit of a spicy palette. So, when I hunted through my pantry and saw I had no tomato sauce (*gasp*), I checked my fridge and was delighted to see Rudy’s Barbeque Sause (they spell it with an “s”). Well, I poured it into the mix, not even measuring, and mixed it all up. I made up 30 meatballs and used the rest of the meat in a meatloaf topped with the same BBQ sauce. Let me tell you…I’m so glad I ran out of tomato sauce! The BBQ sauce gave just the right amount of kick and really enhanced the flavor of the meat. I encourage other Southern Plate foodies to give it a try!

  25. Karen says

    Hello ya’ll! I just had the most wonderful meatballs at a friends house the other day (she just had a baby and her mom and others had of course brought over food for a few days there after). These were an old family recipe (they’re originally from Michigan, but are all foodies!) ANYWAY, this was my friend’s grandmother’s recipe, it’s pretty basic, but I’ve made it twice in the past week it was so good and simple! (I don’t have children to complain about eating the same thing lol)

    1 lb ground beef (not chuck)
    1/2 c. of Itailian breadcrumbs
    1 egg
    about 1/4 or so of a small yellow onion very finely chopped
    1 can cr. mushroom
    Any type of milk to thin the soup mixture
    1 bag family size white success rice
    salt & pepper
    olive oil for browning

    just combine beef, egg, salt, pepper, chopped onion, with hands, roll into balls, and brown in olive oil on the stove top. drain. then add 1can of cr. mushroom and add milk to taste (the more milk you add be sure to add a little more salt as it gets bland) cook the meatballs at least 10 minutes in the cr. of mushroom soup stiring freqently so it doesn’t stick. cook the rice according to pkg.

    Serve meatballs and cr.mushroom soup over rice. Simple and delicious!

  26. Wayne says

    One of our favorite recipes for meatballs is to take a 10 ounce jar of grape jelly and one bottle of Heinz chili sauce and put them in a pot and let them stew together. Add meatballs and let simmer for a while…these are fantastic for parties, for a family meal over rice or noodles or just by themselves. Really good…sweet and sour meatballs have never been easier.

  27. AndYetANOTHER Susan says

    Mama drops her frozen meatballs in a crock pot with sliced kielbasa, tomato sauce and rice and whatever spices she trows in. It ends up kind of like red beans and rice, only without the beans. :D but it is SO good!

  28. Carmell says

    Christy~ I have tryed so many meatball recipes all fancy where you dice this and chop that, secret ingredients etc. Not one of those recipes wowed me or my family. I saw this recipe and thought “could it be that simple?” So, last nights I took my 10 lb roll of hamburger I had bought at Sams and cut it in half. I used your recipe exactly, used the the scoop and baked meatballs. My daughter who claims to not like meatballs {probably due to my not making them well all these years} came out and said how good they smelled and cautiously tasted one and asked for a few more! She was so thrilled. I popped one in my mouth…delicious!!! This is the BEST MEATBALL reciped I have ever made. I cleaned up the dishes and was just amazed that something so simple, tasted so~ good.! Thank you for sharing. I have two bags of frozen meatballs in my deep freeze and will just pull some out as needed! Thank you now I can make meatballs!!!

    • DebbyC says

      I know I”m a little late to the show….and I haven’t tried your recipe yet but it sounds better than mine! To mix things up a little – if you left about 1/4 of the ground meat mixture in the bowl, add a good handful of feta cheese and a pinch of oregano you’d have some yummy mediterranean meatballs. Bake them off the same way. I love these on a big lunch salad with a little greek salad dressing or just EVOO and red wine vinegar.

      Laws’a’mercy when am I going to get to all these recipes? I see a lot of cooking coming on.

  29. julie broadhead says

    Hi there
    Not usual I note for Brits to get in touch so Hi from a cold and windy south yorkshire. I have just made your meatballs recipe and suitably impressed. Beautiful. One other thing, my other half is not very adventurous in the food department and therefore everything is ‘savory’. Chicken chasseur – you get it, savory chicken – beef teriyaki – savory beef. Not the brightest man but we love em regardless. Need a recipe for chicken breasts – dinner party on thursday – so will have a good look through before I decide. Thanks for making mealtimes better

    • says

      Julie, you’re brilliant and it sounds like you could be married to my husband! He doesn’t like gravy so I call everything “sauce”. We have brown “Sauce”, White “sauce”, etc. Like you said, we love ‘em regardless! So glad to see you here!

  30. Caroline says

    Hello Christy,

    I love your recipes. Tonight I was looking through your meatball recipe. At the bottom of the post you mentioned about posting a meatball soup recipe. I cannot seem to find it. I would love to try it since all of your recipes have come out wonderful Thanks :)

  31. Loryne says

    For those of you who have husbands that don’t like the “frozen effect” you can flash freeze them and then cook them. That is how I prepare my meatballs when I make them. You make your meatball recipe like usual but don’t cook them. Put them on a large cookie sheet and place in the freezer for about 1 hour. Then you put them in ziploc bags to freeze. On the day you want to serve them just pop them in the oven and bake them. By flash freezing them they don’t stick together in the freezer bag.

  32. Rose says

    Christy, I am in the process of stocking my freezer and stumbled upon your make-ahead meatballs. I noticed there is no salt in the meat. Was this an oversight or was it left out on purpose? I certainly don’t want to do anything detrimental to my efforts by adding something that will not freeze well or will compromise the end result. Help!

  33. sarah m says

    Today I made the meatballs, my first southern plate recipe and they turned out perfect, the whole family loved them. Also made the Southern sweet tea as thought it sounded interesting and would make a change from the usual English breakfast tea I drink. I really enjoyed it, so very refreshing and perfect for summer. Have to say I was really suprised to see the method for making it with no mention of boiling the kettle. I had no idea kettles are not very popular in the USA. Here in the UK where the weather is usually pretty cold and dull the kettle is always on the boil! Loving the site x

  34. Debbie C says

    Just made four pounds of ground beef worth meatballs. I’ve been making almost the same recipe for years that I got from a spice company. (I was on here looking for the grape jelly meatball recipe.) Here’s where I differ, I mix them up in my KitchenAid mixer. THE easiest way to mix meatballs or meatloaf! Mine is a six quart and will hold four pounds of ground beef and fixin’s easily. Your scoop suggestion is the only way to go with this many meatballs to fix!

  35. MARSHA G says

    2 Ways that I do meatballs is roll a bit of the mixture around a small piece of string cheese then roll them into seasoned panko bread crumbs before baking. i also add the cooked meatballs to Alfredo sauce either homemade or from a jar and serve over hot buttered linguini noodles with garlic toast and a quick salad. The Panko ones are crispy after baked and fun to eat just like you would any meat along with pinto beans, fried potatoes and a hunk of cornbread.

  36. Sharon says

    I make meatballs with ground turkey–less fat. Drizzle with a little mayo using a a ziploc and the sprinkle with cheese before baking. The recipe came from Love them!!

  37. Eloise says

    One dish I haven’t seen mentioned is meatball curry. It’s nice for a change. (Serve it over rice.)


    2 Tablespoons butter or margarine
    1 1/2 teaaspoons curry powderwder (adjust according to the heat level and preferences of those for whom you are cooking)
    1 can cream of mushroom soup, condensed
    3/4 cup milk
    meatballs as desired – about 12 ounces worth

    hot steamed rice
    toppings as desired (any of the following or all of them if you’d like: pineapple chunks, coconut shreds, nuts, chopped hard cooked eggs, any fruit cut in bite-size pieces, sliced celery, diced green onion, diced tomatoes, sliced or diced green peppers, diced cucumber, sliced banana)

    Note: instead of the meatballs you can use 2 cans of junior 3/4 lb. shrimp, leftover cooked meat, or hard boiled eggs – whatever you wish.

    Put curry powder in saucepan and put over medium heat, stir and let warm to release the natural oils in the spices, then add butter. When butter has melted, stir in soup, milk, meatballs. Simmer 30 minutes. Serve over hot rice with desired toppings and/ or chutney.

    This is especially fun to serve for a party and let guests bring the toppings. We hold an annual Autumn buffet curry dinner. We provide the curry and rice and others bring the toppings. There are a few vegetarians in our circle of friends so we make boiled egg curry for them. Only once has one of the guys been unwilling to try the curry and he just ate rice topped with veggies, fruit and nuts. Its a fun party!


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