Home Canned Meatballs

Before processing

For a while now I have been on the search for different canning recipes because of my limited time home to cook and also I prefer to have more shelf stable foods on hand with living out here in the country and the electric seems to go off all the time. I found this recipe from the Better Homes and Gardens Home Canning Cook Book dated 1973. I first had my reservations due to the ingredients but I tried it and now I'm hooked. I have added a few ingredients for my families liking. Obviously, it must only be canned in a pressure caner, and they should be packed loosely as directed. Make sure you don't get your meatballs to big either, you want them to heat through, quickly.

I have canned them in water with bouillon added. Use a size 60 scoop to make the meatballs. I use only wide mouth pint and quart jars, makes getting them in and out easily.

Basic Meatballs
6 large eggs
6 cups soft bread crumbs
1 1/2 cups water
1 cup onion, finely chopped
1 tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder (optional)
3 teaspoons Worcestershire sauce (optional)
parsley, minced (optional)
1/4 teaspoon of crushed red pepper (optional)
6 pounds ground beef

2 quarts boiling water or broth (approximate)
1/2 to 1 bouillon cube per jar


In a large bowl, combine first 11 ingredients.  Add beef; mix well. Shape into 12 dozen 1-inch meatballs. (use size 60 scoop). Place on shallow baking pan. Bake at 425 degrees for 15 minutes.

Pack loosely into hot jars, leaving 1 inch head space. Add bouillon cube and boiling water or broth leaving 1 head space. Adjust lids. Process in pressure caner at 10 pounds pressure for (pints) 75 minutes and (quarts) 90 minutes.

Makes 8 pintsPin It