What?! You don’t need 3 lbs of meatballs? We don’t understand it, but we’ll work with you. You know you can freeze what you don’t use from the 3 lbs recipe, right? Having a bag of Grandpa’s meatballs in the freezer is like having a “get out of jail free” card.

On the night you can’t cook or just don’t want to cook, you pull out the meatballs, warm up a jar of sauce, boil some pasta, butter the stale ends of the bread loaf and toast them up, put out something green and BAM! Dinner is done. The meatballs take maybe 15 minutes to bake, just long enough to read your kid a book, take the dog out for a walk, breathe, call your mom, or have a glass of wine. No judgement here. But anyways, here it is.


Makes 20 - 1 oz meatballs


« 1 lb ground beef (85% lean)

« 1 egg

« 2 heaping T ketchup

« 1 squirt yellow mustard

« Grandpa’s Meatball Mix


Dump entire jar of Grandpa’s Meatball Mix into a small bowl and blend well. Measure out 3/4 cup plus 2 heaping T of mix and place in separate bowl. Return unused mix to jar for next time. Place meat in a large bowl, gently break apart. Add a lightly beaten egg, ketchup and mustard and blend so egg, mustard and ketchup are evenly distributed. Spread meatball mix evenly over meat. Mix all ingredients together in the large bowl with your hands and then roll into 1.5” balls.

Bake at 425° on foil-lined baking sheet until meatballs are brown on top and nearly black on bottom. Or fry them in oil in a cast iron skillet like our Grandpa did. If they’re savory, spicy and crunchy outside, you’ve done them just right. Enjoy!

Katie Gunderman