Reviewed: Jan. 7, 2006

THis was a huge hit at my house. I used pre made meatball. Was quick and easy and tasted good.

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DDNELSON2631

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Reviewed: Nov. 12, 2005

Another Allrecipes winner. Meatballs cooked this way should be easily adapted for use with other sauces, too.

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Reviewer:

HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Oct. 21, 2005

great recipe and easy to make. they were very good the day after and the day after that!

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ALIRAD

Cooking Level: Intermediate

Home Town: Lawrenceville, New Jersey, USA

Living In: Hightstown, New Jersey, USA

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Reviewed: Jun. 24, 2005

I cooked these for an Australian International dinner I hosted so I quadrupled the recipe and good thing because everyone came back for seconds!! This recipes was wonderful! I've never cooked meat balls in the oven before and they were so good when they were done I considered eating them without the sauce! But I was really glad I added the sauce. Yummy! Be careful not to over cook the meatball once you've added the sauce. I had to make extra sauce because most of it had carmalized!

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KUCHENCHEFINCANADA

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Reviewed: Jun. 19, 2005

good - like the other comments - wonderful the next day!!!!!

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Reviewer:

MOEANDSUE

Cooking Level: Intermediate

Living In: Welland, Ontario, Canada

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Reviewed: May 9, 2005

great recipe, tasty and easy

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Reviewer:

ALRD

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Reviewed: Apr. 15, 2005

These were delicious, very easy to make and everyone loved them. I'll definitely be making them again! I doubled up the recipe and used half beef and half pork, with Italian-Seasoned breadcrumbs. I prefer my meatballs not to have chunks of onion in them, so instead of chopping the onions for the meatballs I minced them in the foodprocessor. That made them wetter and was probably why I didn't need to add any milk before shaping the mixture.

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