Reviewed: Mar. 2, 2009

These worked out really well. I only had 2 eggs so I substituted some applesauce for the other 2 eggs--couldn't taste the fruit, thank goodness. I also used more bread crumb mixture than was strictly necessary but I was trying to stretch the meat--worked beautifully. I put a little extra seasoning in mine, namely some bottled steak sauce and I came out with a very tasty meatball suitable for a variety of sauces. We've had them thus far with sweet & sour sauce, Worcestershire sauce, & barbecue sauce. Very tasty, and they held up well--I dice the onions small. Big chunks of onion are too slimy to cling to!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

I really like that this recipe is baked, not fried. I found that after adding the bread crumbs to the eggy mixture it soaked up all of the moisture so when I finally added the ground beef, I had what looked like bread cubes in the meatballs. Maybe I waited too long between steps? Also, I halved the recipe and only had about 40 meatballs. I even used a tablespoon measure to be certain I was doing it right. Despite the weird difficulties I had, the meatballs turned out great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sweetandsalty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

absolutely the BEST meatballs....with a few adjustments. Instead of 4 lbs of hamburger, i used 1 lb hot sausage to three lbs of hamburger. I also put 3 tablespoons of worchestershire sauce instead of two, and instead of 1 tablespoon of salt, I used 1/2 tablespoon seasoning salt and 1/2 tablespoon garlic salt. I also added 1 1/2 cups of mushrooms and increased the amount of onion to 1 cup. They turned out to be the best meatballs i have ever had, and my husband and I look forward to a lot of leftovers!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarahncmount

Cooking Level: Intermediate

Home Town: Brevard, North Carolina, USA

Living In: Rochester, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

As this recipe is written, these are standard meatballs. Good, but nothing great, until you add your seasonings or sauces. These are good, but they are what they are. They work great for being make-ahead meatballs waiting on you to compliment them! Thank you for the recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2008

Great meatball. This went great with Nanny's spaghetti sauce but would have been just as great with brown gravy. These are a wonderful all purpose meatball and even though I only made what we needed for tonight's meal, I do think it would have been great if I had made the whole batch and froze them for later use. Hubby liked these enough to comment. Thanks! I'm def using this again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2008

Delicious! I only had 1 pound of ground beef, so I quartered the recipe and wound up with 16 very large meatballs. I used italian seasoned bread crumbs and some onion powder, because I didn't have any onions on hand. After baking the meatballs for about 10 minutes, I simmered them in 2 jars of store bought marinara sauce for 3 hours. I used 96% lean ground beef and lined my cookie sheets with nonstick foil, and had no problems with the meatballs sticking or being too greasy. They tasted wonderful and were by far the best meatballs I've ever made! We used them for meatball subs, and they were fantastic. A great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Olsen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2008

Standard, inoffensive meatball recipe. Any real flavor will come from what you put on the meatball.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Durham, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2008

Simple, quick and really yummy! I loved how I was able to just cook them and pop them into the freezer and eat them whenever my family and I had the craving for them. We made meat ball subs, and I even incorparted them with a simple Spaghetti Sauce and pasta.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

adia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2008

I cut this recipe in half, and make the meatballs in to small patties, and cook for 10 minutes. Take them out of the oven, and place a patty on the bottom of a dinner roll or mini hamburger bun. Top with cheese, put top of bun on and cover with foil. Return the mini-burgers to the over for about 5 minutes. I sometimes add a little onion and bacon, it's an easy and fun appetizer.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SALANIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

These are good and easy to make. I was looking for recipes to make ahead and freeze. These worked great for that. WARNING...THE TEXTURE IS NOT LIKE A TYPICAL MEATBALL. MORE LIKE A MEATLOAF. This didn't bother us, but a few guests commented that they didn't love the texture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SheriA1975

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2008

They just weren't worth the time and trouble. They produce sooo much grease, that all I was doing was washing greasy cookie sheets (and I cut the recipe in half). They also stuck to the pans and fell apart as I was trying to turn them over. I will stick with store-bought frozen meatballs from now on.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CookieDough

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2008

Great basic recipe. I was afraid to doctor it up the second time around as I didn't want to make it bad. I reccomend letting the whole mixture sit for a bit (30 min) before rolling up the balls and putting them in the oven. Also, the oven cooking, while super fast, is touchy, so be prepared to flip in under ten minutes!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sonya

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

Excellent recipe I made these with seasoned croutons instead of the bread crumbs and added red peppers. I also accidently put only two eggs instead of the 4 that are called for. They are a little dry but still very tasty. I baked them on my broiler pan. My grandchildren loved them. Rated 10 on this one. This one is definitely a keeper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Diane T

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2008

These are great, and so easy to make. I don't change a think. My brother, who hates leftovers, had no idea these were frozen. So convenient when I don't have a lot of time to prepare dinner. I love that they are baked without sauce, and then when I defrost them I can put them in different sauces for variety. Great recipe. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MRSEENER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2008

I've been making meatballs a totally different way that took forever and always made them dry and burnt. This is the recipe I've been looking for. You can add all kinds of spices if you want to make it even tastier.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandy

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

I did change the recipe a little. I wanted to add some extra vegetables and minced some bell peppers and carrots to add to the mix. They had great flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lewisfam4jm

Cooking Level: Intermediate

Living In: Orangevale, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

This wasn't a bad recipe, it just wasn't what I thought the end product would be. They were like meatloaf balls, which meatloaf is good, but like I said before, it wasn't what I was after. Thanks anyway.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenny E.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2008

Awesome meatballs, and so easy! I didn't even turn mine, and they are perfect. The only thing I may change is a little less salt. I also got about 35 large meatballs and 35 cocktail size out of the recipe, not nearly as many as it states. Mine must be larger, but I can't imagine wanting to make these small! :) I would probably serve two to three large meatballs per dinner serving, so they are a good size.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chef24

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2007

these were really good and really easy. i thought they needed a little more seasoning, but not enough to make a big difference. I made these for a Wed. night church supper and they were a big hit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~Camille

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2007

I simmered these in a marinara sauce recipes (from this site) for 4 hours on low. I used 1 lb. of sage ground sausage in place of all ground beef. I also cut back a bit on the bread crumbs and used 1/2 cup of asiago cheese in the meatballs. They were very tender and tasty. Will make again.

Was this review helpful? [ YES ]
7 users found this review helpful