Reviewed: Dec. 10, 2011

Did I do something wrong? The ONLY thing I did NOT do was the Worcestershire sauce bc I had none. I brought the recipe down to a pound of ground beef since it was just for us and followed everything else. They fell apart after 15 mins in the oven (they were not ready at 10). I have now thrown them into our sauce and hoping they will firm up a bit. The onion is also crunchy and totally not cooked either after the baking!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

valmarie

Cooking Level: Beginning

Home Town: Bloomingdale, Illinois, USA

Living In: Mcallen, Texas, USA

Reviewed: Nov. 26, 2011

I've used this recipe many times, using seasoned bread crumbs instead of the saltines, and the entire family loves them. Great recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

B. Porter

Reviewed: Oct. 23, 2011

i love meatballs so does my family and this recipe is very good....

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tasa

Reviewed: Sep. 13, 2011

These meatballs were very tasty! I would suggest a few easy variations. First, always saute the onions first before mixing in the meatballs. Second, after you have baked the meatballs, drain the fat and you can put the pan under the broiler for a few minutes to crisp up the edges. Finally, if you need to cook gluten-free, crushed cereal (like Corn Chex) works well instead of crackers.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sarah

Reviewed: Jun. 22, 2011

I bake for 20 minutes, as I like mine well done. I use italian dressing and hot sauce instead of worchestershire sauce. You can even mix in some ground italian sausage to make it more authentic! I bought little muffin tins just to make small meatballs. Works great!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Rick Ratayczak

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: North Las Vegas, Nevada, USA

Reviewed: Mar. 9, 2011

easy to follow, I had sausage so needed a recipe. Came out great everyone enjoyed with spaghetti then next day in meatball sandwiches.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

ttracy

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Nov. 15, 2010

I have made these meatballs several times now and they have been delicious each time. I have followed the recipe exactly and wouldn't change a thing. I have used these meatballs for spaghetti and meatballs, meatball subs and sweet and sour meatballs. In fact I am making a big batch of these to freeze for the upcoming holidays (they freeze up wonderfully!). Thank you for this recipe!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

misskris

Reviewed: Nov. 13, 2010

I read the reviews before making this meatballs. Some of the comments said the meatballs turned out bland so I added garlic powder and Italian seasoning. I were great and so juicy.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

cbgilliatt

Reviewed: May 28, 2010

Great for juicy meatballs! I originally made these for my children but they don't care too much for the onion-this is a recipe that I'll make in bulk and freeze for when we need it.

Was this review helpful? [ YES ]
8 users found this review helpful