Recipe by CraftScout
Easy, easy, easy! These taste yummy freshly made or from the freezer. They are also very versatile since they aren't highly seasoned. The only thing hard about this recipe is rolling the little things. I originally got the idea from a Food and Family magazine, but modified it a little.
Top Review by xraypinky
My husband and I liked these meatballs. They weren't over-spiced, just pleasant. I used a new tiny ice cream scoop to make the meatballs, and I got 25 to one pound of meat. I browned these on the sides in a skillet, they fell apart a little. I then decided to broil the meatballs for a total of about 10 minutes, turning once. The fat drained off nicely, and they were still juicy. We are planning on making these again. I liked that the ingredients were things I had on hand. Good basic recipe. Thanks!
- 1 lb ground beef
- 10 saltine crackers, crushed
- 1⁄4 cup Italian salad dressing, divided
- 1 beef bouillon cube, dissolved in 1/2 c. boiling water
Directions See How It's Made
- Mix ground beef, cracker crumbs, and half salad dressing until well blended. Roll into 32 one inch balls.
- Heat the rest of the dressing in a non stick skillet on medium high heat. Add meatballs to skillet. Cook, turning occasionally, about 8 minutes, or until brown. Add bouillon. Simmer about 5 minutes or until meatballs are cooked through.
- At this point, you can bag them and freeze, or add sauce. Pasta sauce of all kinds is good, so is a can of cream of mushroom soup, thinned out with milk.