I thought these were pretty good. I was concerned the bread crumbs might be too dominant, in the taste and texture, but they weren't. The Italian seasoning taste is really strong, so consider that when making these to pair with other food items or sauces. I didn't have the type of margarine suggested, so I used half margarine and half butter and baked them on a foil lined sheet. I used a cookie scoop and did 2 scoops per meatball. I had 1.25 lbs of ground meat and followed the recipe as is except for adding my own seasonings to plain bread crumbs to make them like the Italian flavored ones. I find the saltiness to be less. They were done in 30 minutes, flipping once, with that size.
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I thought these were pretty good. I was concerned the bread crumbs might be too dominant, in...