My kids love meatballs. Not the Italian ones, but the savory ones that are kind of like little meatloaves. I love how you can mix up the meatballs and then refrigerate them overnight on a sheet pan and then throw them in the oven when it's time to cook dinner. I think that any kind of food that is small is a hit with them--it's their size!!

Here's my recipe for Savory Meatballs:

1 lb ground beef
1/2 cup milk
4 slices of bread, pulsed in a food processor to make large crumbs
1/2 envelope of French onion soup mix

Mix all ingredients by hand. roll out 1 inch balls, and then place on a parchment paper lined sheet pan, about 2 inches apart.


Chill overnight, or bake immediately in a 400 degree oven for 20 minutes.


I serve my meatballs with a dollop of my tomato jam. It's got a little more zing that ketchup, and I think it's the perfect condiment for this type of dish!


How do you eat your meatballs? Are you Italian all the way, or Swedish, or are your meatballs like mine--kind of an American adaptation?


Enjoy!