Mar 12, 2014


Cheryl Wixson
These meatballs make a great snack and they go great with any of our Pasta & Pizza Sauces!
Servings 18 of 4 meatballs per serving


  • 1 pound ground beef or venison
  • Pasta and Pizza Sauce
  • 1/2 pound ground pork or lamb
  • 1/2 pound ground turkey, chicken or rabbit
  • 1 1/2 cup finely chopped onion
  • 3 cloves garlic, finely chopped or more to taste
  • 2 cups fresh bread crumbs
  • 1/2 cup red wine, beef or vegetable stock, or water
  • 2 eggs
  • 1/2 cup grated cheese (cheddar works well)
  • 2 teaspoons sea salt
  • 1 teaspoon 1 freshly ground black pepper
  • 2 teaspoon thyme
  • 1 teaspoon oregano
  • 2 teaspoons paprika
  • 1/2 teaspoon allspice
  • 1 tablespoon Worcetershire sauce (optional)


  • In a large bowl, soak bread crumbs in the wine or stock until soft. Add the remaining meatball ingredients. Knead with your hands until combined well. If needed, add a bit more liquid so the mixture sticks together. Chill the mixture for about 1 hour. Before shaping the meatballs, test a bit of mixture in fry pan for seasonings. Correct seasonings if necessary. Using a small scoop, form into meatballs and place on a baking sheet lined with parchment paper. Bake in a preheated 350 degree oven until just cooked, about 10 – 15 minutes, depending upon the size of the meatball. Remove meatballs from the pan and let cool. Pack into containers or ziploc bags and refrigerate or freeze.

Cheryl's Notes

Nutritional analysis per serving: 226 calories, 17 grams protein, 12 grams carbohydrates, 11 grams fat, (0 grams trans fat), 275 mg. Sodium, 1 gram fiber.

Get Cheryl’s next newsletter

See Previous Newsletters