"Meatballs in tomato sauce with melted cheese on a lightly toasted baguette." — BIGGUY728
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dried Italian seasoning
chopped fresh parsley
grated Parmesan cheese
extra-virgin olive oil
salt, or to taste
1 (14 ounce) jar
This was absolutely delicious and my husband and I agreed that this recipe is a keeper! I did make a couple of changes per other reviewers' suggestions and my family's own tastes (the changes I made include using 3 teaspoons of Italian seasoning instead of 2, adding 1 teaspoon fresh ground black pepper, adding an extra clove of garlic, using 3 tablespoons of Parmesan cheese instead of 2, and using 2 eggs instead of just 1 egg). I also served these on Hoagie rolls and topped them with shredded Mozzarella cheese. The only other additional comment I wanted to make was that I ended up with 24 meatballs instead of 12 (I thought making only 12 meatballs made the meatballs a little too big for our tastes). Thank you so much for a great meal idea!
Hmmm. Maybe I'm used to really good meatballs in my family, because I did not think these were very good.
I was searching for a meatball recipe and decided to try this one. My 5 star rating is for the meatballs only (with my alterations). The flavor was amazing; this is going in my personal cookbook. I made my own ground beef using my KitchenAid. I decided to add onion. I incorporated the onion and parsley with the beef as I ground it. I increased the Italian seasonings to 1 T, the parmesan to 1/4 cup, and used 2 eggs. I also added 2 tsp salt and 2 tsp fresh ground pepper. I also added 1/4 cup shredded mozzarella. Used the KitchenAid to do the mixing for a few minutes - then formed the meatballs using a cookie scoop (evenly measures one tablespoon size servings). I ended up with 30 meatballs. TIP: Keep your hands wet as you form the meatballs - helps keep the meat from sticking to your hands the the meatballs form faster. Of course if you have a cookie scoop, this will greatly speed up the process. Be sure to bake the meatballs for at least 30 minutes to ensure they are properly cooked through.
This is a great meatball recipe. the night before, I made my own sauce, prep the meatballs. Before I went to work I threw everything in the crockpot setting on low and cooked all day. I also had 24 MBs but that was ok, I froze what I didn't use for another meal.
These are really good meatballs. I added some salt and pepper and a few shakes of cayenne pepper because we like it hot. I also toasted some hoagie rolls to make individual servings and used mozzarella. Delicious!
EDIT: After making this a few more times I'd like to add some advice. Use the leanest hamburger you can find. Even 85/15 will produce too much grease. Bake over a broiler pan to get rid of the grease. Adding one or two links of fresh, spicy sausage is delicious. Just slice open the casings and add the meat. Use the cheap bread crumbs. I've tried this recipe with fresh, storebought, and panko (Japanese bread crumbs) and it tastes best with the cheap, 'Italian' breadcrumbs.
I loved these as well as the kids. I made them on individual hoagie type rolls instead. Used mozzarela also. After putting the meatballs on the subs I served the remaining spaghetti sauce in bowls for dipping. Next time I will also add a pinch of salt to the meatballs.
Delicious! I think you could use the inside of the baguette that you scoop out for the bread crumbs! Just give them a zap in a food processor and presto!
This recipe was wonderfully yummy! I got heaps of rave reviews from my partner and stubborn 6 year old.
I made just a few adjustments...
Lessoned the Italian herbs.
I used 2 eggs
I had no parm...and I really wanted meatballs so we subbed mozz cheese, just a bit.
I forgot..sub rolls...we had them as is.
I added 3 cloves of raw garlic to the meatball mix.
Salt/pepper/garlic salt to taste.
I made my own spaghetti sauce...
1 box/can of chopped/chunked/diced tomatoes.
3 cloves of garlic, minced.
1/2 of a medium sized onion, chopped.
Salt/Pepper to taste.
2 tablespoons of olive oil.
1 small can/box of tomato paste.
Heat up the oil, sautee the garlic and
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 287
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