Reviewed: Apr. 14, 2013

Very good! I made some changes though. I added 1T chopped onion, 2T grated parmesan cheese, 1t seasoned salt, and 1/4t pepper. I didn't have egg beaters so I used one beaten egg instead and used cubed monterey jack cheese. I browned the meatballs first and then baked them in the spaghetti sauce at 350 degrees for about 15 minutes, as some other cooks suggested. They turned out great. We ate them on toasted buns instead of spaghetti and everyone liked them. I am looking forward to making this again. Thank you for sharing such a good recipe.

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Reviewer:

missing mish

Cooking Level: Expert

Reviewed: Mar. 30, 2013

Nice meatballs. A little time consuming, but fun to have the mozzarella inside. I rarely make meatballs, so I followed the recipe (relatively, used mozzarella ball that I cut--no string cheese) and cooked on the stove top. Next time I think I'll bake--these ooze out mozzarella, and make for greasier than necessary meatballs on the stove top. All in all, though, we loved these. Very good with pasta.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Mar. 23, 2013

I made these one evening for my family using Johnsonville Mild Italian Sausage. Very tasty and flavorful!

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Reviewer:

Carolyn

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Melbourne, Florida, USA

Reviewed: Mar. 19, 2013

It was AWESOME!! Thank you for the share. Making it again tonight just with less oil this time around! Thanks again

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Reviewer:

Jenine

Cooking Level: Expert

Home Town: Belmar, New Jersey, USA

Living In: Ocean Grove, New Jersey, USA

Reviewed: Sep. 3, 2012

Awesome

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Reviewer:

Kristinbekins

Reviewed: Mar. 30, 2012

These meatballs were really yummy and really easy. I added some salt, pepper and garlic powder to my ground turkey because I think it would have been a little bland otherwise and I also spiced up the sauce. Otherwise this recipe is really good and a great, easy twist on spaghetti and meatballs. My fiance LOVES spaghetti and meatballs and these totally passed his test.

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Reviewer:

BloomingCuisine

Cooking Level: Beginning

Living In: Red Deer, Alberta, Canada

Reviewed: Mar. 6, 2012

Used ground venison, browned the meatballs and then baked in the oven with a little sauce over them for 15 minutes at 350 degrees. Came out perfectly cooked. Definitely needs spices in the meat mixture; they were kind of bland.

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Reviewer:

Sarah D.

Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

I used this as a base recipe. They turned out stupendous! Made them three days in a row. Changes I made: used ground beef, add salt and pepper to taste, cubed mozarella instead of using cheese string and I breaded the meatballs. whisk egg in bowl, salt and pepper to taste. Have one bowl with 1/4 cup flour and another bowl 1 cup seasoned italian breadcrumbs. Then dip meatballs in flour, coat in egg mixture and coat in breadcrumbs. Super delicious with a crispy coating!

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Reviewer:

Luvmyhubbynmylilangels

Reviewed: Jan. 14, 2012

I took this recipe and made a few changes and it was delicious. 1. I used a mixture of ground pork and beef instead of turkey (.75 lbs beef, .25 lbs pork). 2. Instead of frying the meatballs I baked them. 350 degrees, 30-35 minutes.

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Reviewer:

lori1186

Reviewed: Jan. 3, 2012

Recipe was simple and quite easy. I found it odd that there were no other seasonings besides the bread crumbs so I added salt, pepper and onion powder. I would probably try baking the meatballs next time as I would prefer not to use the oil in the skillet. Recipe turned out moist and tasty meatballs.

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13 users found this review helpful