Reviewed: Feb. 2, 2012

These are really yummy.

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SAMIAM997

Reviewed: Jan. 22, 2012

Most people that tried these at my gathering liked them alot.

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Reviewed: Jan. 21, 2012

Very tasty basic meatball. Used sea salt instead of regular..but made no other changes. One thing though, unless you are looking for microscopic meatballs, these do not make even close to the amount stated...I got about 40 meatballs that were less than 2 ounces each. Perfect for a good Italian pasta dinner!

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mtenkate

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Sioux City, Iowa, USA

Reviewed: Dec. 3, 2011

Delicious, fast, easy and convenient

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imattentive

Reviewed: Mar. 22, 2011

I did use italian breadcrumbs as previous suggestions indicated. I also used a good amount of seasoning salt. Really good, but not anything too out of the ordinary. Nice to have them frozen and on hand whenever you need them.

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nicolecaroline1023

Cooking Level: Intermediate

Reviewed: Mar. 16, 2011

I really liked this recipe the only 2 things i did diffrent was i added some garlic powder and also instead of bread crumbs because i some how didnt have any on hand lol...i used cracker crumbs and they turned out absolutly wonderful

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keithsbaby_0406

Reviewed: Jan. 23, 2011

I thought these were great...very easy to do and quick to make. For health reasons, I'm on a low fat/no fat diet, so I made the following changes: 1) used panko bread crumbs (zero fat) 2) 90% lean ground beef 3) added shredded carrot and zuchini 4) used egg substitute instead My husband enjoyed them, I enjoyed them, but most importantly, my 3 year old loved them!!! He even got a full serving of veggies without evening knowing it!!!

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jcaouette

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Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Bedford, New Hampshire, USA

Reviewed: Nov. 21, 2010

Followed this recipe except for using black pepper instead of the white pepper. I like this recipe because I was able to freeze these meatballs after they cooled off. Will use this recipe again, and I'm giving it to my son who loves to cook. Thanks for sharing your recipe!

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New Mexico Lady

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Nov. 2, 2010

These are an excellent substitute for the purchased frozen meatballs, and so much cheaper. I have to leave out the Worcestershire sauce because one of my granddaughters had an allergic reaction to it when she tried one of these meatballs hot from the oven. But they are still good basic meatballs. I think the plainer flavor makes them more versatile because they will go with different types of sauces.

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MrsTea

Reviewed: Oct. 2, 2010

I love that these are baked, not fried, but I never bother to turn them. Ground turkey is a wonderful alternative to beef, and produces softer, more delicate meatballs. I divide the original recipe into 3-4 batches and add different seasonings and ingredients, clearly labeling the containers for the freezer. Try finely minced mushrooms and peppers for one, blackening seasoning for another, or even shredded spinach and toasted pine nuts. Variety is the spice of life!

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