The Best Meatballs You'll Ever Have

The Best Meatballs You'll Ever Have


"Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side."


35 m servings 336 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  2. Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 463 Ratings


I am very picky when it comes to meats and meatballs in general.I have to say that the title does not lie.I think these are the best meatballs i ever had.Since finding the recipe a feew months a...

These are awesome meatballs!!! My husband has had me make them 5 times in the last week. Instead of frying them....I place them on a broiler pan and bake at 350 degrees for 20 minutes. Then I br...

Best texture, YES! Melt in your mouth meatballs! Best tase, NO WAY!! These were spicy which was ok but the mustard and worcestshire was way too much! Next time I'll omit mustard and use mayb...

Yep! They're right! These are the *best*! I baked mine in the over for 30 minutes at 350 rather than on the stove. We really enjoyed these!

I had to make a few changes based on what I had, but still excellent overall. We like spicy food, so I didn't think this recipe would disappoint. I had a huge quantity of ground chuck to use ...

Mmm...very tasty. Instead of crushed croutons, I crushed ritz crackers and added some dried parsley and basil. I used Creole seasoning instead of Cajun, and my mustard was of the dijon variety. ...

These are absolutely delicious. At first when I saw some of the ingredients (mustard, red pepper flakes), I thought, these can't be good in spaghetti sauce. But they're great! All of the flavors...

My husband, who usually doesn't care for meatballs with his spaghetti, declared these the best (even better than his grandma's). I was worried that the cajun spice wouldn't compliment the spagh...

love these and I love spice so I add a little more pepper and chilli I even love them cold the next day in a picnic lunch.