Meatballs Divine Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 15, 2015
This was absolutely superb! Just an explosion of flavor.
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Reviewed: Jun. 14, 2015
I made these on the fly with what I had in the house, and omitted the ricotta, mozzerella & egg, and used dried parsley and basil. I also just used ground beef, since I was sausageless. I baked them at 350 for 25 minutes, like another review suggested, and didn't sear first. Since I was making food for the week, I didn't simmer them in sauce, either. But OMG -- MOIST & DEELISH!! It was all I could do not to eat half of them myself as I let them cool before putting them away!! #BestMeatballRecipeEver!!!
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Reviewed: Jan. 8, 2015
Very good! I made meatball sandwiches with my leftover meatballs and they were the best I have ever eaten! I topped the sandwiches with marinara, shaved Parmesan and mozerella cheese! Absolutely divine!!
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Photo by Kraig
Reviewed: Apr. 30, 2014
If you like Italian Sausage you'll love these meatballs. They make a great meatball sandwich. I cooked the meatballs in two batches. One batch I fried as the recipe stated, and the other I just baked as another reviewer suggested. Just baking until the meatballs was easier and I could not tell the difference between the two batches. Also, if your going to go to this much work to make meatballs, don't use jarred marinara sauce, make your own from one the many recipes found on this site. Much better. Thanks for the recipe Kararnmi.
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Photo by Kraig

Cooking Level: Intermediate

Home Town: American Falls, Idaho, USA
Living In: Chubbuck, Idaho, USA
Photo by Mrs. Chef Esh
Reviewed: Apr. 26, 2014
I did not add in the mozzarella or ricotta cheese, but might try that the next time! I also baked the meatballs instead of frying at 350' for 25 minutes...they were outstanding!
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Photo by Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA


 
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