Very easy and fast to make. I baked the meatballs and tossed them in to simmer with sauce for subs. They held their shape very nicely, and were perfect on our meatball subs. My kids didn't love the occasional spice from the red pepper but ate the whole pan of meatballs anyway. This one is a keeper!

these were the best meatballs! i made them large, baked them a little longer, and threw them in a homemade sauce. it was hard to stop eating!

These tasted really good and were super easy to make. Just a couple of things: I think next time I'll use maybe a 1/3 cup of milk as they were almost too juicy to form into balls. Also, next time I will try baking them with a rack in the pan as they really did make a lot of grease and I think they would taste better without sitting in it. Third, I wish they would have browned up a little better. I even kept them in the oven for a few more mintutes at 450 and that didn't help. But, again, the best tasting meatballs I've ever made. Nothing wrong with the recipe as written, just personal preference, a five star recipe for sure!

Excellent meatballs! They are perfectly seasoned! I prefer to mix the bread crumbs with milk in a large bowl and allow it to rest for 20 minutes then mix in the eggs, parsley, parmesan cheese, the sautéed onions with garlic and all of the dry seasonings into this bowl. In a separate large bowl, I mix the beef and pork together then mix the contents of the previous bowl into the bowl of meat and place it into the fridge for an hour or so before forming the meatballs. I think that by doing so – everything mixes together more evenly. I find it impossible to mix the beef and pork together without using your hands, same goes for mixing the meat with the remaining ingredients. I didn’t notice any toughness in the meatballs by doing it my way. I’ve heard numerous times to not work ground beef too much otherwise the meat will turn tough. I don’t believe that myth. I use an ice cream scoop to form the meatballs and pack them into balls with wet hands. I added half of the cooked meatballs to a simmering pot of marina sauce and finished simmering them in the sauce for an hour. The remaining meatballs were put in a freezer bag and frozen for later use.

I thought these were some pretty good meatballs. I so wish Chef John didn't use so much salt sometimes in his recipes though, although they didn't taste overly salty. I really liked the concept of cooking the onions first. I didn't end up with over-cooked meat hoping the onions would be done like most recipes. I also liked how fast they are to make in the high heat. I made 1/2 recipe. I didn't have pork and just used lean beef. I also didn't have fresh parsley and just used 1 Tblsp. of dry for half the recipe. Being as I liked most everything else about them, I may actually try them again exactly as is with the pork and fresh parsley and report back. Good recipe though, either way.

This is a wonderful recipe. I even forgot to refrigerate the mixture prior to shaping the meatballs. My spouse who is very judgmental and honest loved them. Chef John's recipes are the best.

I just took these out of the oven and they were swimming in liquid!! They weren't browned or even close - the flavor of the meat is good but the consistency of the cooked meatballs is wrong - won't make again!

These were awesome and very easy to make. I left out the red pepper and added a bit more parmesan. They were incredibly tasty!! This recipe is a keeper!!

i used tomato sauce to soak the bread crumbs & cooked the meatballs in a crock pot with sauce for 5 hours on low. Delicious meatballs Chef John!

These are THE go-to recipe for meatballs. Served in a red sauce on linguine tonight; will serve again with toothpicks with beer, on fettucini alfredo, with spaghetti aioli, in red sauce in a sub bun... thanks John.