Drop meatballs with saltines bring a comforting twist to classic meatball recipes. This easy-to-make dish combines ground meat with crushed saltine crackers, creating tender, flavorful meatballs that cook quickly and hold together perfectly. It’s a nostalgic favorite in many households known for its simplicity and satisfying taste.
We love how saltines add just the right amount of texture and moisture without overpowering the meat’s natural flavor. Whether you’re preparing a weeknight dinner or feeding a crowd, these meatballs deliver a hearty meal with minimal effort. Plus, they pair beautifully with a variety of sauces, making them incredibly versatile.
If you’re looking for a straightforward recipe that’s both delicious and budget-friendly, drop meatballs with saltines are a great choice. Let’s dive into how to make this classic comfort food that’s sure to become a staple in your kitchen.
Ingredients
To make our Drop Meatballs With Saltines Recipe perfectly, we gather simple ingredients that work harmoniously to deliver tender, flavorful meatballs and a rich, comforting sauce. Here is everything we need, organized for convenience.
Meatball Ingredients
We use quality ingredients to ensure our meatballs remain juicy and tender, with crushed saltine crackers providing that unique texture and moisture without overpowering the flavor.
- 1 pound ground beef (80% lean for juicy meatballs)
- 1 cup crushed saltine crackers (about 30 crackers)
- 1/4 cup milk (to soak the crackers and keep the meat moist)
- 1 large egg (binds the mixture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional, for added depth)
- 1/2 teaspoon onion powder (optional)
- 2 tablespoons chopped fresh parsley (for freshness, optional)
Sauce Ingredients
Our sauce balances savory and tangy notes, perfectly complementing the drop meatballs and creating a comforting, nostalgic flavor.
- 2 cups beef broth (or low-sodium broth)
- 1/2 cup ketchup (adds subtle sweetness and acidity)
- 1 tablespoon Worcestershire sauce (depth and umami)
- 1 teaspoon brown sugar (balances acidity)
- 1/4 teaspoon black pepper
- 1/2 teaspoon mustard powder (optional, for a hint of sharpness)
Additional Ingredients
These optional staples enhance the recipe or serve as accompaniments to drop meatballs with saltines.
- Butter or oil (for greasing the pan)
- Fresh parsley or chives (for garnish)
- Cooked egg noodles or mashed potatoes (perfect bases for serving)
- Grated Parmesan cheese (optional sprinkle for richness)
| Ingredient Category | Primary Items | Optional Enhancers |
|---|---|---|
| Meatballs | Ground beef, crushed saltines, egg, milk | Garlic powder, onion powder, parsley |
| Sauce | Beef broth, ketchup, Worcestershire sauce | Brown sugar, mustard powder, black pepper |
| Additional | Butter, cooking oil, parsley, noodles | Parmesan cheese, chives |
Equipment Needed
To prepare our Drop Meatballs With Saltines recipe perfectly, having the right equipment is essential. Each tool ensures efficiency and helps us achieve the tender, flavorful meatballs we aim for. Here is a detailed list and description of what we need.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | To combine ground beef, crushed saltines, and wet ingredients evenly. |
| Measuring Cups & Spoons | For precise measurement of milk, ketchup, Worcestershire sauce, and spices. |
| Fork or Whisk | To beat the egg and mix wet ingredients smoothly. |
| Potato Masher or Fork | To crush saltine crackers finely for optimal texture. |
| Baking Sheet or Ovenproof Dish | To drop meatballs onto for baking. |
| Non-stick Cooking Spray or Butter | To grease the baking surface for easy meatball release. |
| Small Saucepan | To prepare the accompanying sauce with beef broth and seasonings. |
| Spatula or Wooden Spoon | For stirring the sauce without scratching cookware. |
| Cooling Rack (optional) | To let meatballs rest briefly after baking for perfect texture. |
By organizing our kitchen with these tools, we create an efficient assembly line for the drop meatballs. The crushed saltines mix uniformly in the large bowl, while the baking dish sets the stage for even cooking. Preparation of the sauce in the saucepan melds bold flavors smoothly.
“Remember, using fresh crushed saltines rather than pre-crushed ensures the perfect texture that sets this meatball recipe apart.”
Keeping this equipment ready helps us move quickly from mixing to baking to serving a dish that’s both nostalgic and satisfying.
Prep Work
Before we begin cooking, thorough preparation is key to achieving perfectly tender and flavorful Drop Meatballs with Saltines. Let’s get our ingredients combined precisely and the sauce ready to complement our meatballs flawlessly.
Preparing the Meatball Mixture
- Crush the Saltines
Using a potato masher or by placing the crackers in a sealed bag and crushing them with a rolling pin, crush the saltine crackers into fine crumbs. This ensures a delicate texture that will keep the meatballs moist without overwhelming the beef flavor.
- Combine Ingredients
In a large mixing bowl, combine the following:
| Ingredient | Measurement | Preparation Notes |
|---|---|---|
| Ground beef | 1 lb | Choose lean for best texture |
| Crushed saltines | 1 cup | Freshly crushed |
| Milk | 1/2 cup | Whole milk preferred |
| Egg | 1 large | Lightly beaten |
| Garlic powder | 1/2 tsp | Optional |
| Onion powder | 1/2 tsp | Optional |
| Salt and pepper | To taste |
- Mix Gently
Use your hands or a spatula to gently mix the ingredients until just combined. Overmixing can cause the meatballs to be dense and tough. The mixture should be soft and slightly sticky, ready to drop by spoonfuls.
Preparing the Sauce
- Gather Sauce Ingredients
| Ingredient | Measurement | Notes |
|---|---|---|
| Beef broth | 2 cups | Preferably low-sodium |
| Ketchup | 1/2 cup | Adds sweetness and tang |
| Worcestershire sauce | 1 tbsp | Adds depth of flavor |
| Brown sugar | 2 tbsp | Balances acidity |
| Mustard powder | 1/2 tsp (optional) | For subtle sharpness |
- Combine and Heat
Pour the beef broth into a medium saucepan over medium heat. Add ketchup, Worcestershire sauce, and brown sugar. Whisk to blend smoothly.
- Simmer and Adjust
Bring the mixture to a gentle simmer. If using, whisk in mustard powder. Let it cook for 5 minutes while stirring occasionally until the sauce slightly thickens and flavors meld.
By following these precise prep steps we set ourselves up to create classic Drop Meatballs with Saltines that are tender juicy and perfectly flavored from first bite to last.
Instructions
Follow these detailed steps to prepare drop meatballs with saltines that are tender, flavorful, and effortlessly delicious.
Forming the Meatballs
- Preheat your oven to 350°F (175°C) and lightly grease a baking sheet with butter or nonstick spray.
- In a large mixing bowl, combine the following ingredients:
- Ground beef
- Crushed saltine crackers (finely crushed for texture)
- Milk
- Egg
- Garlic powder
- Onion powder
- Salt and pepper
- Mix the ingredients gently yet thoroughly until just combined. Avoid overmixing to keep the meatballs tender.
- Using a spoon or small ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Space them evenly to allow steam to circulate.
Cooking the Meatballs
- Place the baking sheet in the preheated oven.
- Bake the meatballs for 15 to 20 minutes, or until they are cooked through and lightly browned on the edges.
- To ensure even cooking, avoid overcrowding the baking sheet.
- Remove the meatballs from the oven and set aside while preparing the sauce.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 350°F (175°C) | – | Grease baking sheet |
| Bake meatballs | 350°F (175°C) | 15-20 minutes | Until cooked and browned |
Simmering the Meatballs in Sauce
- In a medium saucepan, combine the following sauce ingredients:
- Beef broth
- Ketchup
- Worcestershire sauce
- Brown sugar
- Mustard powder (optional for slight tang)
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Carefully add the baked meatballs into the saucepan.
- Let the meatballs simmer in the sauce for 10 to 15 minutes. This allows the flavors to meld and the meatballs to soak up the savory sauce.
- Stir occasionally, coating the meatballs evenly without breaking them apart.
- Once the sauce thickens slightly and the meatballs are heated through, remove from heat.
By following these steps, we ensure each drop meatball with saltines is juicy, tender, and bursting with flavor from the very first bite.
Serving Suggestions
To enjoy our Drop Meatballs with Saltines at their best, we recommend a variety of complementary serving options that enhance the comfort and heartiness of this dish.
Pairing with Starches
These tender meatballs pair perfectly with soft, comforting sides. Consider serving them over:
- Creamy mashed potatoes – The smooth texture helps soak up the savory sauce beautifully.
- Fluffy egg noodles – Adds a light and delicate base that balances the richness of the meatballs.
- Steamed white or brown rice – For a simple and gluten-friendly option that holds the sauce well.
| Side Dish | Why It Works | Serving Tip |
|---|---|---|
| Mashed Potatoes | Creamy texture contrasts tender meatballs | Add a pat of butter for richness |
| Egg Noodles | Light and absorbent | Toss with a bit of olive oil or butter |
| Steamed Rice | Neutral flavor base | Garnish with fresh herbs like parsley |
Vegetable Complements
Adding vegetables can create a balanced meal and introduce fresh flavors and textures. We suggest:
- Steamed green beans or roasted asparagus – Bright and crisp, they cut through the richness.
- Buttered corn or carrots glazed with honey – Sweetness pairs wonderfully with the savory notes in the sauce.
- A fresh garden salad – Lettuce, cucumbers, and cherry tomatoes add a refreshing crunch.
Garnishes and Extras
To elevate the dish further, try these garnishes and additions:
- Sprinkle with fresh parsley or chopped chives for a pop of color and subtle herb freshness.
- Add a dollop of sour cream or Greek yogurt on the side to add creaminess and a tangy contrast.
- Serve with crusty bread or warm rolls — perfect for soaking up every last drop of the sauce.
Pro Tip: For a nostalgic and extra flavorful touch, lightly toast a few saltine crackers and crumble them over the meatballs just before serving.
Beverage Pairings
Consider drinks that complement the hearty, savory profile:
- A robust red wine such as Merlot or Zinfandel.
- A light amber beer or lager for a refreshing balance.
- For a non-alcoholic option, try iced tea with lemon or sparkling water with a splash of lime.
With these serving suggestions we ensure that your Drop Meatballs with Saltines become a memorable centerpiece of any meal.
Storage Tips
To keep our Drop Meatballs with Saltines fresh and flavorful, proper storage is essential. Here’s how we can store them safely and maintain their delicious taste:
Refrigerating Drop Meatballs
- Allow the meatballs to cool completely at room temperature, ideally for no more than 2 hours to prevent bacterial growth.
- Place the cooled meatballs and sauce in an airtight container to preserve moisture and prevent odor absorption.
- Store in the refrigerator for up to 4 days.
Freezing for Longer Storage
- For extended storage, we can freeze the meatballs either before or after cooking.
- To freeze raw meatballs, place them on a baking sheet lined with parchment paper, freeze until firm (about 1-2 hours), then transfer to a heavy-duty freezer bag or airtight container.
- Cooked meatballs freeze equally well; cool them thoroughly before transferring to freezer-safe containers.
- Label containers with the date to track freshness.
- Frozen meatballs keep best for up to 3 months.
Reheating Instructions
- Thaw frozen meatballs overnight in the refrigerator for best texture and even reheating.
- Reheat on the stovetop by simmering them gently in the sauce until heated through, about 10 minutes, stirring occasionally.
- Alternatively, reheat in a microwave-safe dish covered with a microwave-safe lid or wrap. Heat in 1-minute intervals, stirring in between to ensure even heating.
| Storage Method | Temperature | Duration | Container Type |
|---|---|---|---|
| Refrigerated | 34°F to 40°F (1°C to 4°C) | Up to 4 days | Airtight container |
| Frozen (Raw/Cooked) | 0°F (-18°C) or below | Up to 3 months | Freezer bag or container |
Pro tip: To retain the texture of the crushed saltines in the meatballs, avoid overcooking during reheating. Gentle simmering or carefully monitored microwaving works best.
By following these storage tips, we ensure our drop meatballs with saltines stay tender and flavorful, ready to enjoy anytime.
Conclusion
Drop meatballs with saltines offer a simple yet satisfying way to bring comfort food to your table. Their tender texture and rich flavor make them a versatile choice for any occasion. With just a few pantry staples and easy steps, this recipe can quickly become a favorite in our kitchen.
By mastering this dish, we add a reliable, budget-friendly option that doesn’t sacrifice taste or quality. Whether served with creamy mashed potatoes or fresh veggies, these meatballs deliver warmth and nostalgia in every bite. Let’s keep this classic recipe handy for those moments when we want a hearty, delicious meal without the fuss.
Frequently Asked Questions
What are drop meatballs made with saltines?
Drop meatballs made with saltines use crushed saltine crackers instead of traditional breadcrumbs. This adds moisture and texture without overpowering the meat’s flavor, creating tender and flavorful meatballs.
How do saltines affect the texture of meatballs?
Crushed saltines help keep meatballs moist and tender while adding a slight crunch. They absorb liquid well, preventing dense meatballs and giving a light, delicate texture.
What ingredients do I need for the meatballs and sauce?
For the meatballs: ground beef, crushed saltines, milk, egg, and optional garlic and onion powder. For the sauce: beef broth, ketchup, Worcestershire sauce, and brown sugar, with optional mustard powder.
Can I make drop meatballs for a weeknight dinner?
Yes! Drop meatballs are quick and easy to prepare, making them an ideal choice for a comforting weeknight meal or larger gatherings.
What equipment is essential for making drop meatballs?
You will need a large mixing bowl, measuring cups and spoons, a baking sheet, a potato masher for crushing saltines, a saucepan for the sauce, and a spatula for stirring.
How do I prepare the saltines for the meatballs?
Crush the saltines into fine crumbs, either with a potato masher or by placing them in a sealed bag and crushing gently with a rolling pin for the best texture.
What is the cooking process for drop meatballs?
Preheat the oven to 350°F (175°C), grease a baking sheet, drop spoonfuls of the meat mixture onto the sheet, bake for 15-20 minutes, then simmer the cooked meatballs in sauce for 10-15 minutes.
What are some good side dishes for drop meatballs?
Serve with creamy mashed potatoes, fluffy egg noodles, steamed rice, and vegetables like steamed green beans, roasted asparagus, or a fresh garden salad.
How should I store leftover drop meatballs?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze raw or cooked meatballs for up to 3 months.
What is the best way to reheat drop meatballs?
Reheat meatballs gently by simmering them in the sauce on the stove or microwaving in short intervals to maintain moisture and prevent them from drying out.