The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 13, 2009
Great. I made exactly as is (half the brown sugar in the glaze), and served with steamed veggies and mashed potatoes. The next day we made sub sandwiches with the leftovers. I liked the texture of the meatball.
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Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA
Living In: Norwalk, Connecticut, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 12, 2009
We werent impressed by this.Followed every bit of the recipe too.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 5, 2009
Very good meatballs, we had them as a main course, but I think I would prefer them just as cocktail meatballs.
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Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA
Living In: Milford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 3, 2009
Have used this recipe for years. The one I have is twice the ingredients for the meatballs. The sauce is 1 24oz bottle of ketchup, 11/2 c. brown sugar, 1 tbsp liquid smoke, 3/4 c chopped onion, and 3/4 tsp garlic powder. Makes plenty of sauce. They freeze really well. Last time I put them individually on a cookie sheet to freeze and then put them in a ziptop bag. I think it worked, when my son came home, he took the bag full home with him. He said they had plenty of sauce on the meatballs.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.68 star rating.
Reviewed: May 24, 2009
Way too sweet, though I added plenty of paprika! Also, it must have been the oats, but was very squishy.I had too many left over from a party-noone went near them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 22, 2009
They're wonderful! My favorite thing about them is their versatility. You can use them as an appetizer, meatballs for spaghetti, or my favorite, meatball subs (just buy hot dog buns, put three meatballs on it, melt some cheese on top or add Parmesan). I didn't think they were too sweet, possibly if your main goal is a meatball for pasta, but otherwise, I loved the sauce.
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Cooking Level: Intermediate

Home Town: Irvine, California, USA
Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 15, 2009
Fantastic!!! I have a different recipe I used for the meatballs, however I did make the sauce. The sauce was excellent!!! Some reviewers commented on it being too sweet---I thought it was perfect. I didn't make any changes to the sauce recipe. It smelled delicious while baking!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 15, 2009
My husband and kids said this was a keeper! I used lowfat buttermilk instead of evap milk and used low carb ketchup and splenda brown sugar blend in the sauce. I also used lean ground beef. With these changes, a very healthy meal!
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Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA
Living In: Deridder, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 5, 2009
I pre-made these in the oven for a pot luck and then stuck them (with extra sauce) in a crock pot to take with me. Everyone loved them. Would have been great just out of the oven, but were also good served out of a crock pot. Very good to put on a roll with a little coleslaw to make a mini-meatball sandwich.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 5, 2009
These were really good. I didn't have quite a pound and a 1/2 of ground beef, so I reduced the other ingredients slightly. The meatballs were very moist and flavorful. I also didn't use the glaze, I used Annie's Natural BBQ sauce so it would be gluten-free for my husband. I just drizzled it over the meatballs before baking. Thanks so much for this recipe.
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Cooking Level: Intermediate

Home Town: Garland, Texas, USA
Living In: Murphy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 18, 2009
Great recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 13, 2009
I followed the recipe exactly and couldn't have been more satisfied. Probably the best dish I have made so far from this website.
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Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 13, 2009
Scaled the recipe to accommadate 18 servings, and served these as main course for a bit of a non-traditional easter meal. Not only were they fun to eat, they were delicious and went nicely with coleslaw, pasta salad and deviled eggs. Everyone loved them.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 13, 2009
Husband loved these! I'll cut back a little on the cooking oats next time. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 11, 2009
My family really enjoyed these! Very tasty. I used lean ground beef, and made them very large. Next time I think I would use a little less oatmeal. I tend to like less filler. Un-like some of the other suggestions, I would keep the sauce the same. This was great served over Pennsylvania Dutch noodles and my son loved the leftovers in a sandwich!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 10, 2009
I do not eat beef but the rest of my family does and typically when I make meatballs my youngest will not eat them, he loved them along with the rest of the family! I might make the sauce to slow cook pork loin in to see how it turns out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 9, 2009
This was great! I was a little worried about the consistency pre-baking, since I scaled the recipie to 16 servings (who buys meat by the half pound?) I used two 5 oz cans of evaporated milk (1 extra ounze) and 2 eggs but they came out delicous! I had some fresh parsley laying around so I chopped and added that, and one piece of old bread (crumbed) that I found in the back of the fridge, and about a tsp of cayanne. The sauce I used the unscaled quantities subed onoun flakes and garlic powder for the real stuff and squeezed half a lemon into the sauce for some ZING! It was plenty and plenty delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 6, 2009
Good Good Good!!! I made a few changes and it was excellent. 1. Cut the sugar in half!! It is too sweet otherwise. 2. I used 1 1/2 lb elk meat and it turned out great. 3. Made a bit more sauce to completely coat the meatball. Like 1 1/2X as much.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Apr. 5, 2009
I want to serve these as an appetizer at a dinner I’m hosting next week so I made them today as a test. They passed the test and are possibly the best meatballs I’ve ever had. Can’t wait to serve them to my guest.
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Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 4, 2009
The meatball recipe was fantastic! (Never thought about using oatmeal.) Because I was afraid the sauce would be too sweet as others have noted, I did not use the one in the recipe but used our favorite barbecue sauce. Only thing is that the sauce turned out a bit too thick so I'm going to thin out the barbecue sauce next time. Served it with macaroni and cheese with some veggies and it was great! What leftovers we had, we made meatball sandwiches the next day for lunch. Thanks for the recipe.
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