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Grandma’s Meatballs


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Grandma's Meatballs


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Grandma’s Meatballs

Meatballs just like grandma used to make; seriously! You'll love 'em. This recipe was given to me by my hubby's Grandma Martha. It's been in her recipe box so long that no one knows its exact origins. All we know is that it's a surefire success.It gives you a light, fluffy meatball every time.


  • Prep Time : 10 min min
  • Ready Time : 10 min


8 servings


  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • 1/4 cup seltzer
  • 1/4 cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • 1/8 teaspoon coarse black pepper



  1. In a large bowl, beat egg for about 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce; make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour and 20 minutes. Occasionally stir the meatballs very carefully, so they don’t fall apart and don’t burn on the bottom layer.


Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you’re done.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Grandma’s Meatballs

  1. Hi Jamie… this is more of a generic question. Do you find that Matzah meal can be substituted for bread crumbs for most recipes?

  2. avatar says: Lily

    trying out a recipe

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