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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Reviewer:

Sheri

Cooking Level: Intermediate

Reviewed: Feb. 2, 2012

Yum! And easy to make w/a 3 yr old and a 7 yr old. :)

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Reviewer:

Matt

Reviewed: Jan. 29, 2012

Delicious. And I'm not even a meatball fan. Extra plus is that it is quick & simple.

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Reviewer:

Sharon

Living In: Victoria, British Columbia, Canada

Reviewed: Jan. 22, 2012

I thought these were pretty good. I followed the recipe, I just used 93% lean beef and cut the black pepper amount in half. They were a little on the herby side, but I can see them working with a tomato or a beef sauce. They were huge, compared to what I expected. They were about 3" and after cooking were still about 2 1/2" sized meatballs. Mine needed to cook 35 min. be flipped and then have another 20 minutes more. I cut the onion kind of small, worried they wouldn't cook in time, but with the extra minutes that helped. They were good with best marinara sauce yet. I plan to try them with a gravy to. 2 are filling to me, especially if eaten with something else.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 22, 2012

Just Made These Tonight For The First Time And I Have Never Had A Better Meatball....These Are Moist And Full Of Flavor!! Thanks For Sharing!

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Reviewer:

XTripleX

Reviewed: Jan. 16, 2012

Good meatballs; used for subs. I felt the portions were HUGE, double my typical portion anyhow, so I ended up freezing half. I had even halved the recipe! I think you could get 8 servings if served in sandwiches or over spaghetti out of 2 lbs of ground meat. I used ground turkey and added more Worcestershire b/c I think it helps 'beef' up the flavor when using ground turkey in recipes calling for beef (I find it makes turkey less noticeable to the usual beef-eaters). I made the meatballs a bit smaller than directed, and they were perfectly cooked after 15 minutes. Good balance of the onion, garlic and spices. Thank you!

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Dec. 27, 2011

I made these for a Christmas party and they were delicious! I added a half pound of sausage because I had some to use up. These will be my go-to homemade meatball from now on! Thanks Superstarr!

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Reviewer:

Shauna McNabb

Cooking Level: Intermediate

Living In: Port Sanilac, Michigan, USA

Reviewed: Dec. 22, 2011

Fabulous as is!! I did make my meatballs bite size since that is how my family likes them. At that size, I only cooked them 6 minutes and that seemed about right (less or more depending on if you like to see a little red or if you like crispy mearballs). Thanks for a great recipe, my new "go to" recipe!

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