Reviewed: Jul. 17, 2008

These meatballs are stellar! I rated them 4 stars because they needed more seasoning but overall these were delicious! The leftover meatballs freeze really well and are super easy to heat up and use in Spaghetti, Lasagna, Meatball subs, or even just a quick snack!

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gungerly

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Reviewed: Jul. 14, 2008

I used hoagie rolls instead of a baguette. Next time I will added a little minced onion to the meatballs.

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Jennifer

Cooking Level: Beginning

Home Town: Enterprise, Alabama, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Jul. 14, 2008

I used this recipe for the meatball mixture for pasta. The meatballs were GREAT. Obviously I made smaller meatballs and froze the rest. Thanks for Sharing

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sandy

Cooking Level: Expert

Home Town: Wickliffe, Ohio, USA

Living In: Ocala, Florida, USA

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Reviewed: Jul. 8, 2008

I use Italian Bread Crumbs and only 1 tbsp of Italian seasonings and my husband and I both loved these!!! I served them over angel hair and sauce. :D This one's definitely a keeper. :D

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Kelli

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Reviewed: Jun. 29, 2008

These are so delish!I had company over so i tripled the recipe and there still wasn't a single meatball left behind.So yummy,thanks a bunch

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love2cook

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Reviewed: Jun. 21, 2008

I made the meatballs smaller ( about 24 ) and will make them even smaller next time. We used left over toasted hot dog buns and the guys handled them easily. I do think the meatballs lack something...next time I will add very finely diced onion to the ground beef.

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Monica

Cooking Level: Expert

Living In: Lakeland Village, California, USA

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Reviewed: Jun. 19, 2008

This was a great find. The meatballs were to die for. My husband thought there was a little to much italian seasoning, but liked them. Not only is this a good meal idea the homemade meatballs make a great addtion to manicotti.

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zurnfamily

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Reviewed: Jun. 19, 2008

I have made these meatballs a number of times now just for the meatballs and excluded the sandwich part. I cut down on the amount of parmesan cheese because my boyfriend is lactose intolerant and they still taste great! I would encourage people to play with the seasonings too, adding things you like or just whatever you have in your cupboard. These are simple and fantastic.

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Rebekah R

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Reviewed: Jun. 18, 2008

This was a good recipe. Not over the top, but a solid recipe with good flavor. Thanks for sharing!

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Amber

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 17, 2008

Very good! Quick and easy - a new weeknight favorite. Thanks!

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Southern Fried Chick

Cooking Level: Intermediate

Home Town: Lebanon, Virginia, USA

Living In: Albany, New York, USA

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Reviewed: Jun. 16, 2008

Yummy but the meatballs didn't stay together very well.

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Coupon*Crazy*Mom

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

I was looking for a way to make and freeze meatballs for later use, and this recipe was perfect. I used the ingredients as stated, but stopped short of the red sauce step. Instead, after baking the meatballs, I let them cool and then put them in a freezer bag. I took them out later in the week for spaghetti and meatballs and got compliments all around - this is a keeper!

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Gigi

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Reviewed: Jun. 15, 2008

added extra garlic - my boyfriend and I loved it. Used extra meatballs with spaghetti the next night.

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SHANAFOURDE

Cooking Level: Beginning

Home Town: Miami, Florida, USA

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Reviewed: Jun. 3, 2008

These are always a winner with my whole family. I always make them small and server them on hot dog buns. I mince onion, slice olives and shred mozzerella for the most amazing toppings. Perfect!

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Jun. 2, 2008

Kids and husband loved this recipe as did I - doubled this recipe the only change I made was making it with half beef and pork

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Nichole

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Reviewed: May 30, 2008

Very good! The meatballs were excellent!! I added some sauteed mushrooms, green peppers and onions to the spaghettie sauce. I also used mozzarella cheese instead of provolone. But this was simple and yummy!

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Heidi Ray

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Reviewed: May 29, 2008

With suggestions from other users, this recipe turned out perfect! I made the meatballs the night before and the next morning baked them for 15 minutes then transferred them to a crockpot with my own sauce. The were moist, tender and held their shape perfectly. And the taste...incredible. I won't make meatballs any other way!

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Sarah

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: May 16, 2008

I like this recipe. I will make again. My children even liked them!

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: May 12, 2008

Quick tip, for more juicy flavorable meatballs - after meatballs are formed roll in additional bread crumbs and bake in muffin tins turning them once or twice for uniform browning.

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