Easy Peasy Organic Meatballs

Cleanup in two minutes flat!

You may realize by now that my best recipes come from these facts: I am lazy, cheap and love good food.

One of my slurpiest memories is from growing up in our family’s Italian restaurant.  I loved  watching my dad pull this HUGE metal tray of handmade meatballs out of the oven, with their crusty brown little bottoms they would form, tiny puffed pockets of torn Italian bread/beef juices appearing here and there like a face kissed by the sun. Customers would line up at the cash register where I used my pudgy little fingers to crank the cash machine, and stare at customers in Da Heights through my huge, round glasses.

SO! These meatballs are a variation on those meatballs, with a couple of exceptions.  I am  TIRED most of the time!  (This recipe will thrill you with the cleanup). I also don’t eat as much beef as I used to (these have been mini-sized), and I like that organic ground beef they sell in three packs at Costco. These meatballs are lean, and not the “all day, 3 types of meat” meatballs you make in long gravy. They are perfect for mid week meals with kids, and wrap up nicely for leftovers in the same darned foil ya placed them on for the bake!

*Most of all, this is the fastest recipe on earth for mini-slurptastic organic beef meatballs. Yes, I’ve made longer versions on special occasions with a lot of other variations, but this is a good recipe when you need to feed the troops FAST, and you leeeerve organic beef.

Easy Peasy Organic Meatballs

Easy Peasy Organic Meatballs

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Recipe by Renata (Renee Gough) Course: Your Daily Bread


Prep time


Cooking time




  • 1 pkg Costco organic ground beef (1.35 pounds)

  • 1 egg

  • 1/3 Cup Breadcrumbs

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 sprinkle cayenne powder


  • Take your rings off and squish all ingredients together with your hands in a bowl or large plate until combined. (There is a happiness quotient here from playing with art). 
  • Pull a sheet of foil out and lay flat on baking sheet. (Shiny side up but don’t stress about it.) Use your hands to roll small balls of meat the size of *ping pong balls. Form them like little soldiers into rows, with space in between. 
  • Pop them in the oven for half an hour at 375F for about 25 minutes. (160F internal meat temp). 
  • If you’re not ready with your spaghetti yet, you can just take that foil ya baked them in, fold it around the meatballs and tuck them in until you are ready to serve. Foil doubles as pouch to store leftovers in fridge! (If there are any!)
  • You can make bigger meatballs, you will just need to cook longer, about 5-10 minutes, and measure temp to 160F.


One Comment

  1. These are so easy! Just prepped 62 in less than 20 min! Renata you are brilliant!


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