Meatballs Using Nonfat Dry Milk

This recipe can also be used to prepare meat loaf.
Meatballs Using Nonfat Dry Milk - Articles

Updated: August 8, 2017

Meatballs Using Nonfat Dry Milk
  • 1/3 Cup water
  • 2 slices bread, torn into small pieces
  • 2/3 Cup instant nonfat dry milk powder
  • 2 Tablespoons chopped onion
  • 1 egg
  • ½ teaspoon salt (optional)
  • 1 pound lean ground beef

Preheat oven to 350° F. Pour water over bread; stir in dry milk, onion, egg, and salt. Add ground beef and mix together. Shape meat mixture into 1 inch balls, placed on greased, rimmed baking sheet or shallow pan. Bake for 30 minutes.

If desired, freeze cooked meatballs in self-sealing bag for up to 3 months. Reheat in spaghetti sauce and serve over noodles or in hot dog buns or hoagie rolls.

Makes approximately 20 meatballs.

For meatloaf

Pat meat mixture in a 9X5X3 inch loaf pan and bake at 350oF for about 50 minutes or until brown throughout. Cool 10 minutes before slicing.

This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.