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How to Make Easy Super-Meatballs in Less Than an Hour

I love making delicious recipes and sharing them with others.


Tasty Goodness

Oh... meatballs. We all want just the right meatballs, but they're not easy to perfect! Luckily, we can now have super-meatballs.

What makes them so super?

For starters, they're made with very lean beef, so you're not eating a ball of fat. The Worcestershire sauce used for flavoring is quite low in sodium, so you're not eating a bowl of salt, either. Did you notice the onions? They're packed full of flavor and anti-oxidants. And then there is the egg... adding a bit of extra protein while helping the meatballs retain their shape.

But perhaps most importantly, they taste pretty good!

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

24 meatballs (6 servings)


  • 3 lbs ground beef, 92% lean
  • 3/4 cup red onion, finely diced
  • 1 tbsp mixed steak seasoning
  • 1 tsp garlic powder, optional
  • 1 egg, large
  • 1 tbsp Worcestershire sauce


  1. Pre-heat oven to 350 degrees F.
  2. Prepare a baking sheet on which you'll stack your meatballs. You might consider lining it with foil for easier clean-up.
  3. Finely dice 3/4 cup red onion (that's about half of a large onion).
  4. Beat egg to a fairly even runny consistency. I prefer to do this in a tall glass with a fork... seems to work well.
  5. Add Worcestershire sauce to egg and mix.
  6. In a large bowl, combine ground beef, diced onion, steak seasoning, and (optionally) garlic powder. Mix thoroughly to ensure spices are evenly distributed through the meat.
  7. Pour egg and Worcestershire sauce mixture into bowl. Mix well to ensure egg mixture has been evenly distributed through the meat.
  8. Following guidelines below, roll mixture into 24 meatballs. Place meatballs onto your baking sheet, spacing them evenly. Using four rows of six meatballs seems to work well.
  9. Bake meatballs at 350 degrees F for 30 to 35 minutes.
  10. Allow meatballs to cool for a minute or two before serving.

Or... Barbecue Them

Alternatively, these meatballs may be cooked on the barbecue over an open fire.

  • Roast meatballs over direct medium-high heat for 5 minutes, turning frequently. The key is to allow the exteriors to brown up and sear slightly.
  • Move to lower heat and roast an additional 15 to 20 minutes. If cooking over wood, closing the hood during this stage will add a nice infusion of smoke flavor.


  • The meatballs should be slightly moist when fully cooked through with very little to no pink in the middle. Check the meatballs' centers by poking them with a meat thermometer. The internal temperature should reach 160 degrees F.
  • Serve with your favorite tomato or barbecue sauce, if you like.

What do you think?


Eddie Dagstanyan (author) from California on September 14, 2015:

Thanks, Ms LaLa2014! I like to have these with roasted carrots and garlic (http://hub.me/afCkd). Enjoy!

Ms Quick from Fayetteville, NC on September 14, 2015:

Ummm looks good and you gave simple instructions! Are there any side dish suggestions?

Eddie Dagstanyan (author) from California on August 04, 2013:

Thanks, Barbara!

Barbara Badder from USA on August 04, 2013:

It looks good. I'm pinning it on my recipe board at Pinterest.

Eddie Dagstanyan (author) from California on July 16, 2013:

Thank you, Susan. :)

Susan from India on July 15, 2013:

Wow. Great recipe. Thanks for sharing. Voted up.

Eddie Dagstanyan (author) from California on July 15, 2013:

Sure thing, Heidi. Enjoy! :)

Heidi Thorne from Chicago Area on July 15, 2013:

I might even be able to do this one. Thanks for sharing the tips!

Eddie Dagstanyan (author) from California on July 15, 2013:

Thanks, Paul! They turn out well, in my humble opinion. I hope you'll like them as much as I do. :)

Paul Edmondson from Burlingame, CA on July 15, 2013:

These sound really good to me. I've been making a lot of things from scratch and need to put meatballs on the list. Love the pictures.