Prep 15 mins
Cook 15 mins
I recommend doubling these; your guests will inhale them unless you beat them to it! Easy, delicious and addicting, this recipe was passed onto me by my Aunt Lisa. She served these on Xmas and they were devoured by our family, including my 4 y/o son who I think ate the most of us all.
- Combine all ingredients and form into 3/4 inch to 1 inch balls; you can use a melon ball scooper.
- Place meatballs in a greased 13 x 9 casserole dish or on a greased cookie sheet.
- Bake at 375 degrees for 15 minutes.
- Serve with toothpicks.
These are great! I used ground country sausage, and replaced the celery with green pepper, and used fresh garlic (2 cloves). I put the onion, green pepper, some green onion, & garlic into the food processor so that everything was finely minced to distribute the flavors better. Beware, the mixture is very stiff, so I did add 2 egg whites to moisten it a bit. These are definitely a hit, I served them to about 10 neighbors last night, and everyone wanted the recipe. By the way, I yielded about 50 meatballs. Thanks for sharing such good stuff! --Marla
This is another appetizer that made it to our potluck get together. These meatballs were made early in the day the heated up in the micro for the party. We eliminated ther celery completely. Everyone loved these and we loved the fact that we could make them up ahead of time. Thanks for sharing, The Dancing Cook.
I don't make these myself - however my coworker uses this recipe to make these, usually doubling the garlic. They seem to be pretty popular, but I think serving them alongside some dipping sauces (possibly a honey mustard?) would be helpful.