Reviewed: May 7, 2012

quick and easy very good next time i might reduce the thyme and add more garlic

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Reviewed: Apr. 19, 2012

These were great and EASY! I took others' suggestions and made mini meatballs about 1 1/2 inch diameter. They were awesome and baked at 425 for 15 minutes (hot oven). Thanks, Starr, these are ex-L-ent!

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MalFra

Cooking Level: Intermediate

Living In: Fayetteville, Arkansas, USA

Reviewed: Apr. 16, 2012

Very tasty, but I didn't want to make huge meatballs, so I rolled them into little 1 1/2 inch balls. Watch your cooking time if you do this, or they'll overcook. Very good!

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Bonnie

Cooking Level: Intermediate

Reviewed: Apr. 5, 2012

Followed recipe exactly,was really good.

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cookingfool

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Cooking Level: Intermediate

Home Town: New Castle, Delaware, USA

Living In: Kennett Square, Pennsylvania, USA

Reviewed: Mar. 3, 2012

These are fanatastic! I made these with spagetthi and fried the meatballs in oil before simmering them in the pasta sauce. So good!

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*Lisa*

Cooking Level: Intermediate

Reviewed: Mar. 1, 2012

Very nice tasting meatballs, and I'm not a fan of them. Herby, yes, and maybe a tad salty, depending on what you are doing with them. I followed the recipe precisely 'cept for using a few dehydrated onions rather than fresh. Remember to wear a glove on your mixing hand so you don't get "garlicked" and I thought a med size cookie scoop was perfect for our family (3 small kids). The other thing I'll do next time is to pluck the meatballs off the parchment when they come out and let them sit for a minute on a paper towel. There was plenty for dinner, left overs, and a few to freeze for a separate meal. This was easy, quick to prepare and leave in the fridge until dinner time and left overs were gone within 24 hours, so the recipe was a keeper.

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Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA

Living In: Craig, Colorado, USA

Reviewed: Feb. 26, 2012

They came out very sturdy, but a little dry. I only just omitted the Parmesan and added a little marjoram. But overall very tasty, thanks for the recipe.

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sweet sakura

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

Reviewed: Feb. 23, 2012

Super delish! I made them smaller to accomidate my family...who loved them! Thanks Superstarr!!

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kookla74

Reviewed: Feb. 22, 2012

Starr's Savory Meatballs Haiku: "These were pretty good! Ate them with spaghetti squash. (I made mine smaller.)" I followed the recipe exactly as written, only making my meatballs smaller than indicated in the directions (bout ping-pong ball size.) Tried them right from the oven (tasty, but not mind-blowing - a good, basic meatball), then let them simmer in sauce for a little while b4 serving over a spaghetti squash. The whole family declared them wonderful, so we gotta give props to Starr for her easy meatball recipe.

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Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Feb. 20, 2012

Perfect!!! I made these last night to put in spaghetti sauce. I used ground venison in place of the ground beef and used dried, minced garlic. Also, I used Progresso Italian Seasoned bread crumbs. I omit the salt because parmesan cheese tends to be salty and the bread crumbs contain salt. They were excellent. Even good on their own without any sauce. If you are a venison lover and have hunters in the family, try these with venison. My 14 year old son was excited that I made such a great meal using "his deer". I will double the batch next time so I can freeze some for later.

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