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Italian Square Meatballs

No-mess meatballs! Just pat the meat mixture in a pan and bake…they’re ready in 35 minutes.

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( 6 Ratings)

6 Ratings

5 Stars 83%

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1 Stars 17%

Member Reviews ( 4 )

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Prep Time 10 min
Total Time 35 min
Servings 4

Ingredients

1: egg

1/2: cup finely chopped onion (1 medium)

1/4: cup Progresso® Italian Style Bread Crumbs

1/4: cup ketchup

1/4: teaspoon pepper

1: lb. lean (at least 80%) ground beef

1/2: lb. bulk Italian pork sausage

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Directions

1 Heat oven to 425°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. In large bowl, beat egg. Stir in all remaining ingredients.
2 In sprayed foil-lined pan, shape beef mixture into 8-inch square. Cut into 36 squares; do not separate.
3 Bake at 425°F. for 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. With sharp knife, cut apart meatballs.

EXPERT TIPS

Expert Tips

You could make the meatballs with all ground beef and omit the Italian sausage if you like. Add about 1/2 teaspoon dried Italian seasoning to the mix.

Freeze the meatballs by separating them into recipe-size portions and placing in freezer containers or resealable freezer plastic bags. Freeze for up to 2 months. To thaw, microwave on Defrost for 4 to 6 minutes or until thawed.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 225),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 9g, 9% ),
Cholesterol: 155mg; 155%;
Sodium: 690mg; 690%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 20%;

Exchanges:

1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 8/30/2012 6:45:37 PM REPORT ABUSE Seefra said:

Rating:

I actually just made these and I'm not really impressed. I followed the recipe exactly without any additions (proud of my self) and I pulled out an absolute mess. Aside from swimming in grease, they fell apart while I was trying to take them off the pan after letting them sit for 15 minutes to cool. There was no structure just blah. Taste wise, I would have added garlic for sure plus a couple of table spoons of Italian Seasoning. The onion flavor is great but it needs more. Overall, I may make these again but I'll be making quite a few alterations.

This reply was: Helpful Inspiring

Posted 6/23/2011 4:01:28 PM REPORT ABUSE Yarnsmybff said:

Rating:

Can't wait to try this method. I'll still separate a few for myself since I like them crunchier. I prefer to use ground turkey, no grease to worry about.

This reply was: Helpful Inspiring