These meatballs are made even tastier by using basic seasonings. They have a lot of spice and are perfectly sautéed. I have served mine with rice and BBQ sauce in addition to my usual serving of spaghetti.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 pound lean ground beef
- ¾ cup crushed seasoned croutons
- ¼ cup chopped sweet onion
- 1 large egg, lightly beaten
- 2 cloves garlic, chopped
- 3 tablespoons Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 1 teaspoon red pepper flakes
- 1 teaspoon Cajun seasoning
- 1 tablespoon butter
- 1 teaspoon extra virgin olive oil
Instructions
- Mix ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning in a large bowl until well combined. Form mixture into meatballs by hand.
- Melt butter in olive oil in a skillet over medium heat. Place meatballs in the hot skillet. Cook, turning constantly, until desired doneness is reached, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C) for well done.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 9 g |
| Sodium | 482 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I added a touch of Boss Sauce and I didn’t have cajun and red pepper flakes so I used an Italian seasoning mix that I got from Home Goods that contained both as well as some other stuff. My husband said they were possibly the best meatballs I’ve ever made. I didn’t LOVE the mustard flavor and they kind of fell apart. Some might say melted in your mouth, but I prefer them to be a little denser It might be because I added Boss Sauce, but I literally only added about a teaspoon. Next time, I will cut the mustard and who’s your sister sauce in half and use maybe a cup of croutons. But, all in all. Delicious recipe. Thanks!
Cajun seasoning does not belong in italian cooking. Otherwise these are pretty great. Just skip the cajun junk
Great recipe, it’s a keeper! Thank you!
Very good . Maybe add touch more salt. Love spicy so adding ghost pepper to spaghetti sauce. Well done starter ball tho.
Add too much crushed croutons and the meat balls dry out. I made that mistake.
They actually are the best meatballs I have ever had. I usually make a lot of extras and freeze them for another day. I accidentally added more chili flakes once and they were even hotter the next time but oh so good. I make the recipe exactly as written (except for the extra flakes once) and they are the BEST. Thanks for the recipe.
These meatballs were amazing!!! My husband who is very picky, loved them, I made a double batch, and he ate them 4 nights in a row happily! The first two nights we had them with spaghetti and the second two with rice and brown gravy!
The meatballs were a little crumbly from the recipe so next time I’m going to use less bread crumbs.
Love them !!!
Hubby loved them. Me not so much.
Loved it. I have been looking for the best meatball recipe to use and have finally found it
Incredible. I had my doubts, because I am a spice sissy. I read someone else’s review that said ‘don’t be afraid of the spices’. I made the recipe exactly as written, but instead of frying, I also baked them at 350 for 20 minutes. Fabulous. Great texture and flavor, and the spicy little kick is just right. Yep, add me to the BEST meatballs bunch. hanks for this recipe!
I added some tomato sauce and used turkey meat. Thanks for sharing.
Not “The Best Meatballs I’ve Ever Had “. I liked the texture and how the meatballs browned but there is something missing in the flavor. I served the meatballs with homemade spaghetti sauce. I made Spanish Spaghetti (baked spaghetti and meatballs topped with cheese and black olives). I also made Swedish meatballs on egg noodles. The meatballs were good and held together. Still missing something.
Not “The Best Meatballs I’ve Ever Had “. I liked the texture and how the meatballs browned but there is something missing in the flavor. I served the meatballs with homemade spaghetti sauce. I made Spanish Spaghetti (baked spaghetti and meatballs topped with cheese and black olives). I also made Swedish meatballs on egg noodles. The meatballs were good and held together. Still missing something.
Followed the recipe. They were super. I will be making them again.
Great recipe made as directed
So,so, mine are much better and will not share. Italian & Francais. Bon appetite.
I used a larger melon baller and left them flat on one side. This was noticed and my Grandmother said she knew they were hand-made!!!
These were so good! I made a few changes because of personal preferences and what I had on hand. I used a mix of ground veal, pork, and beef, 1 tbl of Dijon mustard, only 1 tbl of Worcestershire sauce, 1/2 tbl of onion powder, (because my son doesn’t like chopped onions) only 1/4 tsp of red pepper flakes, 1/2 c. of seasoned bread crumbs, (I’ve made twice. Once with bread crumbs and the other with crushed croutons. I didn’t notice a difference at all) about a tbl of parm, a pinch of salt and pepper and a sprinkle of mesquite powder because I didn’t have any Cajun powder. I put them on a broiling pan and pop in the oven for 30 minutes at 350 degrees. After draining them, cooked them on low in spaghetti sauce (which I added a splash of red cooking wine) for about 15 minutes while my spaghetti was cooking. Everyone loved them so much (even my picky daughter), that I’ll have to double the recipe next time.
Good flavor. I baked at 350 degrees for 20 minutes and used GF Italian breadcrumbs. I will freeze to use when my zucchini comes in to use on zoodles. Thank you.