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Recipe: Grandma's Applesauce Meatballs

This is one of my familys favorite comfort foods - by all six generations. Dont let the applesauce scare you off; you cant taste it, but it keeps the meatballs tender and moist. Add mushrooms and/or pearl onions for an even heartier comfort meal Serve over hot buttered noodles or rice. We like a salad and garlic bread, or a plate of sliced tomatoes and cucumbers. Enjoy

Grandma's Applesauce Meatballs Ingredients

  • 1 egg

  • cup milk

  • 1? cups herb seasoned croutons

  • ? cup applesauce

  • 3 tablespoons chopped onion

  • 3 tablespoons minced garlic, or to taste

  • cup shredded Cheddar cheese

  • salt and black pepper to taste

  • 1? pounds ground beef

  • 1 (10.75 ounce) can condensed cream of celery soup

  • cup evaporated milk

  • cup grated Parmesan cheese

How to Make Grandma's Applesauce Meatballs

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

  2. Whisk the egg and milk together in a large bowl, and stir in the croutons. Allow the croutons to soak up the milk mixture for about 2 minutes. Lightly stir in the applesauce, onion, garlic, Cheddar cheese, and salt and pepper, and mix in ground beef with your hands until thoroughly combined. Form the meat mixture into 1 1/2-inch balls, and place into the prepared baking dish. In the same bowl, whisk together the cream of celery soup with evaporated milk. Pour the sauce over the meatballs.

  3. Bake, uncovered, in the preheated oven until the sauce is bubbling and thickened and the meat is no longer pink in the middle, about 45 minutes. Sprinkle with Parmesan cheese 15 minutes before end of baking, and bake until the cheese is melted and beginning to brown. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (70 degrees C).

Grandma's Applesauce Meatballs Nutritions

  • Calories: 429.9 calories

  • Carbohydrate: 18.2 g

  • Cholesterol: 125.8 mg

  • Fat: 27.4 g

  • Fiber: 1.3 g

  • Protein: 26.9 g

  • SaturatedFat: 11.6 g

  • ServingSize:

  • Sodium: 1290.4 mg

  • Sugar: 7.3 g

  • TransFat:

  • UnsaturatedFat:

Grandma's Applesauce Meatballs Reviews

  • Yum, my husband said these were the best meatballs Ive ever made. They are so moist & flavorful. I will admit that I subbed ingredients that I had on hand. I only had 1 pound of 85/15 sirloin. I had homemade ww seasoned bread crumbs so I used a bit less milk. I only had monterrey jack. I always sneak veggies in so I added garlic, carrots and celery with the onion & chopped very fine in the food processor. I cooked them at 325 for longer just to make sure the carrots cooked. We are eating it over ww penne. Delish Ill make meatballs with natural applesauce often

  • This was very good. Nice and homey. It had a creamy mild sauce and wasnt weird with the celery at all. I only had chipotle cheddar on hand so that is what I used. My hubby loved this and went back for seconds. I didnt have canned milk so I used 2% and it turned out fine. Thanks Pipster, we liked this a lot.

  • These were very good. A nice change from meat loaf and other ground beef dishes. I am always looking for new things, after 40 years of cooking you kind of run out of ideas. I made these as the recipe was written. Served with salad and buttered noodles. Thanks for the recipe, from one grandmother to another :-)

  • These meatballs were so tastey and easy to make They have such a comforting and homey feel without being too heavy. I did double the sauce (we like lots) and added a little sage and thyme to the sauce, but other wise followed the recipe exactly. Thanks for such a great recipe

  • Really good I added a can of mushrooms to the sauce. Will definitely spice it up next time, though. Good start with the recipe. give it a try

  • These were very good, nice and moist, and great flavor...however....I felt it just took too much time rolling all them up....if you have time....go for it...u wont be disappointed.

  • Nice one. I did some changed. Used rice milk instead of cow one, and cream of broccoli soup.

  • Realizing I had a lot of ground chuck in my freezer that needed to be used, I started looking for meatball recipes. This looked good and boy, was it I used garlic and cheddar seasoned crotons and left out both of the other cheeses as my husband is not a big cheese fan. Never missed them but Im sure they would not have hurt anything. Used one can of cream of celery and one of cream of potato and 1% milk (added 1 T. of flour) for the sauce because thats what I had. Very tasty sauce over either mashed potatoes or noodles and served with steamed asparagus. Definitely a keeper

  • I only made the meatballs out of this recipe as im out of creamed soups and was just going to toss them with marinara and some pasta.. i didnt add any salt to the meatballs but wish i would have as my croutons werent salty enough.. i think swapping parm for the cheddar would fix this though.. theres always a next time.. i do like how they were very moist and the subtle sweetness from the applesauce.. on a side note.. i made 65 little meatballs and thought this would be great if i had kids to help make them.. ty for the recipe

  • I loved this, easy to make and family loved it I added 3/4cup of cooked rice and browned meatballs in skillet before I placed in casserole dish.

  • My family and I loved this recipe. I added a second can of Golden mushroom soup, mushrooms and onions, so good. I served over rice with fresh asparagus. Good variation to meatloaf.

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