meatball mania
kronigsberg at Pixabay

With fall just around the corner, I thought it would be fun to share with you a few meatball recipes. I enjoy making meatballs. Reminds me of being a kid and playing with Play-Doh. I made many pretend meals with Play-Doh and enjoyed the fun of pretending.

Meatballs are a fun go-to recipe for big or small crowds. Great to take in a crockpot to parties or picnics. This first recipe is from the Campbells web site. Enjoy!

On Top of Old Smokey

Golden Sauced Meatballs

prep time 15 minutes/ total time 40minutes/ serves 6 people


  • 1 pound ground beef or ground turkey
  • 1/2cup seasoned dry bread crumbs
  • 1 teaspoon onion powder
  • 1 dash Worcestershire sauce
  • 1 egg, beaten
  • 1 tablespoon vegetable oil

Meatball Sauce- Single Recipe

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
  • 2/3 cup (1/2 soup can) water
  • 2/3 cup (1/2 soup can) milk
  • 1 teaspoon Worcestershire sauce
  • 1 green onion, chopped (about 2 tablespoons) or 2 teaspoons dried chives
  • 1 teaspoon jarred minced garlic
  • 2 teaspoons sugar or 1 packet artificial sweetener *(I do not add the sugar)


Thoroughly mix the ground beef, bread crumbs, onion powder, dash Worcestershire and egg in a large bowl and shape the mixture into small meatballs. (* handy tip from Michele- I like to use Playtex rubber gloves for making up meatballs, keeps your hands clean. These gloves get washed well before touching the meat. I keep one pair specifically for handling meat.)

Step 2

Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs, cook until they’re well browned. Pour off any fat. Stir the soup, water, milk, 1 teaspoon Worcestershire, green onion, garlic and artificial sweetener in a medium bowl. Add the soup mixture to the skillet and heat to a boil. Reduce the heat to low, cooking the meatballs through and the soup mixture thickens.

*NOTE: I have browned the meat in the skillet AND I have baked it in the oven 350 for 30 minutes. I have just fixed the meatball sauce in a saucepan and added to the oven baking meatballs the last 15 minutes. I do 1 lb ground beef and 1 lb ground turkey- this will double your recipe.

Whiskey River Don’t Run Dry

Photo Credit: dbaezol

Bourbon Whiskey Meatballs

All credit is due to kmad and the keyingredient web site

This has become a favorite in our household. Love the flavor the whiskey brings to the meatball. These are easy to prepare and easy to transport by keeping them warm in the crockpot. These meatballs keep well frozen and reheat wonderfully. Great for an appetizer or a main meal.


  • 1 pound bag frozen meatballs
  • 1/2 cup ketchup, heaping
  • 1/2 cup brown sugar, packed
  • 1/4 cups bourbon whiskey
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce



In a medium bowl, combine and mix all ingredients except your meatballs. 

Place your frozen meatballs into your crockpot, and pour the whiskey sauce in on top. Mix until all meatballs are coated with the whiskey sauce.

Turn crockpot on high for about an hour, stirring occasionally. 

After the hour, turn crockpot down to low for at least one more hour. 

Serve with toothpicks.

*NOTE from Michele: This recipe works great for larger batches. I made 8 recipes for a family reunion and it turned out great. Only one freezer bag of meatballs was left.

Meatballs are a great party food or a nice meal with mashed potatoes or noodles. Simply adjust the sauce to fit your occasion.

About Michele Bruxvoort

Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life.   She enjoys reading, repurposing,  as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life.  When you don't find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure. Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.

View all posts by Michele Bruxvoort

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