Serving size

4 meatballs
30 Minutes

This recipe can easily be multiplied or divided by 2. These keep well for about 48 hours in the fridge after being cooked. Reheat gently. Use the leftovers to make Meatball Hoagies.



16 ounces 90/10 Ground beef
2 ounce Whole Wheat Classic Style Breadcrumbs (or gluten-free breadcrumbs)
1 tsp., leaves Dried oregano
1 tsp., leaves Dried basil
1 tsp. Dried rosemary
1 tsp., leaves Dried thyme
1/2 tsp. Garlic powder
1/4 tsp. Salt
1/8 tsp., ground Black pepper
1 spray Spray olive oil


Preheat oven to 375°F.

Place a large skillet in the oven.

Mix the ground beef together with the bread crumbs, oregano, basil, rosemary, thyme, salt and pepper until well blended.

Roll the mixture into a large ball and cut in half.

Roll each into two balls and cut each of those in half.

Continue until there are 16 meatballs, rolling them between your palms until they are smooth and round.

Spray the hot skillet lightly with olive oil.

Place the meat balls in the skillet and return to the oven.

Cook for about 12 – 15 minutes until they are firm to touch. Shake the pan occasionally so the meatballs cook on all sides.

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GERD / Acid Reflux

No specific GERD triggers. Use the GERD-Friendly Tomato Sauce recipe with these meatballs.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in this dish.


This is a low sodium recipe.

Recipe Notes

This recipe is so versatile. You can use it for Spaghetti and Meatballs, Meatball Hoagies, cut up on top of Pizza…. The key is to choose the leanest ground beef possible. Look for 90% lean or better. You can always ask the butcher to grind some from a cut of Bottom Round. Make sure that they trim ALL of the excess fat before grinding.

"On top of old Smokey, all covered with cheese. I lost my poor meatball..."

Child's rhyme