Reviewed: Nov. 23, 2009

I'm never making my old recipe again! These were approved by my picky eaters, and I loved them too, as did most all reviewers. So, like all recipes, modify as you need. I used everything listed, corrected for 2 lbs beef, used 2-3 cloves bottled garlic, italian seasoning, and absolutely approve of the onion soup mix. I kept wanting to add milk or egg, but you don't need it. I made about 50 big bite-sized meatballs, and only baked them for 15 minutes. Drained and used paper towels to remove excess oil, then put them into spaghetti sauce for 20 minutes--PERFECT!

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Loves Food

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 13, 2009

This was a good recipe, but I made my own changes as I went. I added two eggs, 1/2 cup of milk, decreased the breadcrumbs to 1c and left out the onion soup mix. Turned out great and the husband loved it! :)

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nbgibbs

Cooking Level: Expert

Home Town: Dripping Springs, Texas, USA

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Reviewed: Sep. 28, 2009

Good recipe. Easy to make. I browned the meatballs in a large pan on the stove and added fresh homemede marinara to it after they were browned and simmered until the meatballs were firm. I was trying to save time doing that and they were still very nice even though I did not cook all day like the traditional recipe. Thanks for sharing your recipe!

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ericablueeyes

Cooking Level: Expert

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Reviewed: Apr. 9, 2009

I followed this recipe exactly as written and I was very disappointed. The meatballs fell apart in the sauce and the flavor was not very good. I will go back to my original recipe for meatballs made the italian way.

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barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

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Reviewed: Feb. 12, 2009

Like others, I'm a little puzzled by the cooking time. Mine were starting to burn in 20 minutes. But overall a good basic recipe. I halved the recipe and added an egg and 2 tablespoons of prepared basil pesto (added moisture and flavor) and tinkered with the spice amounts a bit, but was pretty pleased.

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stephciar

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Reviewed: Feb. 7, 2009

I made this recipe as written. The only thing I did differently is I only cooked them for 35 minutes. Next time I will add more garlic. Other than the cook time, really good recipie. Thanks for posting it.

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ColleenK

Cooking Level: Beginning

Home Town: White Oak, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Jan. 24, 2009

Tried this recipe but with ground turkey. I added an egg and baked the turkeyballs for 45 mins. Less fattening than frying and just as tasty. My kids and husband really enjoyed it. This is definitely a keeper!

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Jessica R

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Reviewed: Jan. 6, 2009

Like everyone else, I think this recipe needs a little tweaking. I took cues from other reviewers and halved the recipe, added egg, reduced the oregano, omitted the parsley altogether, and cooked them for a grand total of about 30 minutes. I thought they were a bit bland. I'm thinking of using Italian bread crumbs instead of plain ones, and probably adding some extra garlic or maybe some garlic salt. I think they will be Ok! ---------------------------- OK, I made these again last night with some variations and they turned out FANTASTIC!!!! I used 1 lb 96% lean ground beef, 2/3 c. Italian seasoned bread crumbs, 2 cloves of garlic, an egg and 1/2 envelope soup mix. Browned them in a skillet and my husband thought they looked a bit dry, so we put in about 1/2 c. water and covered the skillet for about 10 minutes. They were completely cooked through, very moist and delicious! No need to put them in the oven at all if you are in a hurry (we had just come home from the gym and we were starving!). Will definitely make these again.

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JenD

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 15, 2008

Pretty good. However to make these meatballs great I made a few changes.First I only used 1 1/2- 2lbs ground beef and that was plenty for alot of meatballs.Also I cut the spices,breadcrumbs, and onion mix in half.I did add another clove of chopped garlic for flavor.After baking I let simmer in homemade sauce for a couple hrs.

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THOM79

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

Good meatballs, but definitely cook much less than an hour. I went with 45 minutes and they were still a little overdone. I also used someone else's suggestion of adding a little milk to the bread crumbs before putting them in with the meat and think it helped keep the balls moist.

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br_della

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Reviewed: Nov. 16, 2008

I made this for my family and they went wild. It may take awhile to prepare and longer to cook, but the wait is definitely worth it.

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Kyra

Cooking Level: Intermediate

Living In: Chillicothe, Missouri, USA

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Reviewed: Oct. 24, 2008

These were great! This is definately not a "quick" recipe but I use it every week or so anyway (it makes my house smell delicious!). I reduced the oregano to 3 tb and added two eggs. Like others, I only needed to bake mine for half the time. I typically let mine simmer for about 10 minutes before serving but keep the extra meatballs simmering in a separate pot for the rest of the evening. This way I can have leftovers ready for meatball grinders or I can freeze some for later. They make any store bought sauce taste amazing if you let them simmer for at least an hour! This recipe is a keeper for our family.

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usdpols

Cooking Level: Intermediate

Home Town: Chamberlain, South Dakota, USA

Living In: Vermillion, South Dakota, USA

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Reviewed: Jun. 27, 2008

These were actually quite tasty but I upped the spices (I like a lot of flavour). But I agree that one hour is waaayyy too long to cook these, and I could have baked them for twenty minutes and then simmered for twenty and they would have been more tender. Good on taste, too dry; no need to cook that long. I'll make them again but will keep the baking time to a minimum.

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clmq

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Reviewed: May 22, 2008

I decided to try this recipe and it was a winner. I skipped the onion soup mix since I didn't have any and used a diced up onion and some diced celery to add to the spices for flavor and it was perfect. The main point here is like some of the other reviewers said, the point of cooking the meatballs in the sauce for four hours is FLAVOR. If you just cook this recipe without the simmering in the sauce part they are okay, but if you allow the flavor from the meatballs and sauce to blend in the slow simmering process they are show stoppers. People who would normally be full with two large meatballs would stuff themselves with three or more of these they tasted so good. A keeper.

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Richard

Cooking Level: Intermediate

Home Town: Westerly, Rhode Island, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 13, 2008

I found these to be very good. I followed all directions except I used crushed italian croutons instead of bread crumbs. I also cut the cooking time of the meatballs to 30 minutes. Husband loved them. I was very satisfied, especially since it was my first attempt at making meatballs. Husband was dipping them in barbeque sause and eating them faster than they could cool! I then froze them so he could enjoy anytime.

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sellis

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Reviewed: Feb. 20, 2008

I tried this recipe out b/c I forgot to add the meat to the sauce and my husband won't eat anything unless there's meat in it. I had never tried meatballs b/4 but these were amazing! And they were easy too. I combined all of the dry ingredients first and then mixed in the ground beef by hand. I baked them a little long, which made them have a crunchy coating. When I took them out, they were the perfect finger-food! We were tempted to throw all the spaghetti out and just eat meatballs! Oh, here's a tip: I didn't have any bread crumbs at hand so instead I used some Pepperidge Farms Stuffing that comes in the bag. This worked great and gave a good consistency with a hint of extra flavor.

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JasnsWif

Cooking Level: Expert

Home Town: Dallas, Oregon, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 19, 2008

The reason you simmer them for 4 hours is FLAVOR. Baking them in the oven ensures they are cooked through and browns them which is a personal flavor preference. I baked them and put them in the crock pot for 4 hours and left them there through a party. The only downside was that I had no leftovers. This recipe isn't meant for a weeknight "in today's society".

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Sarah

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Reviewed: Nov. 17, 2007

This recipe turned out very well and reminds me of the ones I grew up with as a child. I'm cooking a batch for my local Firefighters right now! SingleGuyWhoCooks? I guess your family didn't cook like this when you were little! Good Italian meatballs are cooked first (oven or stovetop, although 1 hour is a bit long) before they're plopped into the sauce to simmer all day on the stove. The sauce permeates the meatballs and just adds to their flavor. They can certainly be cooked quickly and served with store-bought spaghetti sauce, but meatballs just get better and better if they're allowed to simmer in the sauce for several hours. (They're fantastic cooked a day or two ahead, too! My meatballs will be served to the Firefighters in two days. They've just come out of the oven and are sitting in my sauce where they will cool to room temperature and go in the fridge till Monday. Reheating them will be fabulous!)

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MamaW

Home Town: Roslyn, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 7, 2007

These were quite delicious! The only thing I recommend is to not use so much onion soup mix because there are chunks of spices in there that are potent if not mashed up into to fine grains. I followed some of the reviews instead of the actual recipe verbatim. I used onion powder, garlic powder, basil leaves, an egg, plain bread crumbs and a package of onion soup mix. Only bake for 30 mins. and simmer in sauce for 20 or so. Not bad for my first time making homemade meatballs!

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mandyrae48

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Sep. 24, 2007

it was pretty decent. i did exactly what it said but i didnt add the dry soup mix (we didnt have it)we just did it over stove top! It turned out fine. not the BEST i've ever tasted but deffinatly easy/quick and does the job!

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Jen88

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