Reviewed: Oct. 4, 2008

I did not like the taste of these meatballs and you can tell it needs some salt. The italian seasoning is overpowering, and it still doesn't make up for the lack of salt.

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Edion

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

my boyfriend and i LOVED these! this made a lot of meatballs for me as well. i used a little more garlic, a couple dashes of black pepper, mozzarella instead of provolone, and i skipped the garlic powder and salt on the bread - didn't really need it.

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KR

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Sep. 29, 2008

Very good recipe. I used co-jack cheese instead of the provolone because I had it on hand. It took more than 5 minutes prep as is written, but it was good and simple to prepare. Its a winner.

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Lonna

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Reviewed: Sep. 29, 2008

Instead of making meatballs, I made thick hotdog shaped rolls and slipped them into the baguette with one swoop.

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ROMANK

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Reviewed: Sep. 28, 2008

i made a bunch of these meat balls with the plan of freezing them for future easy spaghetti dinners. the recipe yields more like 20 balls which is great for lots of future meals. i'm taking a star off for flavor....they needed a little more "umf". Substitutions for Added Flavor: -sub the ground beef with 1/2 beef + 1/2 pork -bread crumbs (use the italian seasoned breadcrumbs, not plain) -2 eggs instead of 1 -4 cloves of garlic instead of 2- -more then just a pinch of salt

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stringTHEORY

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Reviewed: Sep. 27, 2008

I thought this recipe was very good. I had a couple of slight changes, due to not having a couple of items,(I had to use garlic powder as I was out of minced, no fresh parsley, so I had to used dried) but all in all, still very good. I did add a little ground turkey to the mixture and I made smaller meatballs. I cooked them in my mini muffin tin to help maintain their shape. The recipe was easy to prepare, it was quick to make, and ultimately, it was delicious. Will become a regular in my house! Thanks for sharing!

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momofTandT

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Reviewed: Sep. 24, 2008

delicious I made these to go in spaghetti but I wish I had made it into a sandwich the meatballs were scrumptious. I did do half pork and half beef and I did not brush with olive oil, the meat balls provided plenty of oil themselves. Oh and I threw some chopped moz into the mix, you can't ever have too much cheese

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Marissa

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 24, 2008

delicious. served this to a group of women for lunch... terrific. i did an unhealthy thing and fried the meatballs like my Roman great grandmother taught. surprised that i didn't miss the lack of onion in this recipe. i feel liberated from the teary chop chop!

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annabanana57

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Reviewed: Sep. 23, 2008

This was ok. I used turkey meat instead, but there just weren't enough spices in this - needs more zing.

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christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Sep. 21, 2008

delicious!! I changed only two things-i used regular marble cheese slices as my choice of topping cheese and used a 9" sub-bun. mm mm good. My husband says it tasted just like the subway meatball sub. Enjoy!

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little momma

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Reviewed: Sep. 19, 2008

I made this for my husband and I and the meatballs practically melted as we ate them. The best meatball sandwich I've ever had!

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Melissa

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Reviewed: Sep. 19, 2008

very good, Wont change a thing

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love2cook

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Reviewed: Sep. 12, 2008

Right on.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 9, 2008

Very good meatball recipe. Since I prefer beef meatballs over the beef/lamb/pork mix, this worked our great. I had all the ingredients on hand which made it just that much easier. Thanks for a great change in our weekly dinner rotation!

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MCCARTNEY4175

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 8, 2008

I really like this recipe. I have however found it easier to just buy pre-made meatballs and do this same recipe if I am limited on time.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Aug. 26, 2008

Yummy! We loved it...eating it again this week!

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HGIBSON12

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Reviewed: Aug. 24, 2008

It may have been my brand of breadcrumbs or italian seasoning but I didn't care for the taste of the meatballs. Everyone else said they had no taste.

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Tobycooks

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 19, 2008

This is an awesome recipe for making meatballs! I didn't have Italian seasoning, so I just used basil, oregano, and dried onion. I used Prego sauce and added to it about 1/4 cup of leftover homemade sauce, and I added sauteed onion, garlic, and spices to the sauce and let it simmer for about 30 minutes. I also used regular hoagie rolls instead of French bread. Tastewise, everything was great. Preparation was a disaster, however. It took over 45 minutes for the meatballs to cook, and I had to crank up the oven to 400. I have never heard of not browning meatballs on the stove, and if I make these sandwiches in the future, I will be cooking them on the stove. There also was barely enough sauce--if I hadn't have added extra sauce, there might not have been any left to cover the meatballs (we love sauce). I highly recommend using a larger jar of sauce than the recipe specifies. Maybe with these changes this will be easier to prepare. Thanks.

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