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.

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.

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.

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.

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".

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!)

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!

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!

This was pretty good; I made it with 6 lb meat, 2 c bread crumbs, 1/2 c each oregano & parsley, 1 ts garlic powder & I added 3 eggs. They were done, almost overdone, at 25 minutes, though.

These were pretty good. I find using dry bread crumbs in meatballs tends to make them hard as a rock, so I moisten them with half cup of milk (stir well) before adding to the meat mixture, and they turned out very moist. One hour in the oven was far too long, even though I make BIG meatballs. They all burned on the bottom. Not a bad recipe, just needs some tweaking.

Mrs. B, the reason you thought they were missing something is because you left out the onion soup mix. These were wonderful. I used one pound ground beef, oregano and fresh parsley, 3/4 cup bread crumbs, one egg, one clove pressed garlic, and some parmesan cheese. Cooked them on a George Foreman grill and simmered in one jar of marinara sauce. Yummy!

I don't get the high review for this recipe. If you're going to buy 3 POUNDS of beef, then you may as well buy FRESH parsley and oregano too! I didn't really like these. Firstly, these absolutely do not need 1 HOUR to cook. By 45 mins mine were done, and dry at that. Also, if you're going to simmer them for 4 HOURS, there's little need to cook them in the first place, much less fully-cooked! I tried these after they were baked and didn't like them. I've had frozen meatballs that tasted better - and are cheaper than making your own. Secondly, and I've already mentioned this, but who simmers sauce with meatballs for 4 HOURS? This recipe means that you have to start this at noon, so that it's ready by dinnertime. In today's society, this doesn't work for the modern family. I'm a bachelor myself and I'm not hanging out all day babysitting my stovetop hoping that these bland things would be better after simmering for 4 hours. There are better recipes out there, and if I don't find one on here I'm going to create my own. "Italian Meatballs" indeed!!

Outstanding flavor that is a great addition to any pasta sauce. The texture coincides perfectly with it's delicious taste.

I think the onion soup gives this meatball a strange taste, the 2 cups of bread crumbs makes them quite dry and they only take about 35 to 40 minutes to cook, for them to take an hour to cook they would have to be HUGE meatballs.

Dinner was good. I followed the same ingredients but i did add an egg to make it stick better and I did cute down like the other reviews. I do agree there is something that is just not right. It was very filling though and it will be great leftovers.

I think there was a little to much seasoning. Plus I have a son who is to impatient to wait an hour for a meatball so I used Olive Oil and a Hot pan and cooked them that way.