The Best Meatballs You'll Ever Have Recipe - Allrecipes.com
The Best Meatballs You'll Ever Have Recipe
  • READY IN 35 mins

The Best Meatballs You'll Ever Have

Recipe by  

"Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  2. Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2007

I am very picky when it comes to meats and meatballs in general.I have to say that the title does not lie.I think these are the best meatballs i ever had.Since finding the recipe a feew months ago I have made them at least a dozen times.I did a few things different though.I added one extra clove of garlic per half pound of beef.I also did not follow the directions very well and actually mixed the butter and olive oil right into the whole mixture.I also added grated parmesan cheese as well...I then put them in a shallow glass baking dish with vegetable spray and baked them in the oven on 370 for 15 minuntes.After this I take them out along with all the juices in the bottom of the dish and cook them in plain old spaghetti sauce for about 15 minutes.The flavor goes into the sauce and is AMAZING.The meatballs end up being so tender that they just fall apart.I also made these for my girlfriend and she loved them just as much...THANKS ALOT for this awesome recipe! One of my favorite things to cook now !!!!!

 
Most Helpful Critical Review
Jul 13, 2008

Best texture, YES! Melt in your mouth meatballs! Best tase, NO WAY!! These were spicy which was ok but the mustard and worcestshire was way too much! Next time I'll omit mustard and use maybe 1 TBSP worcestshire. I ran out and used less than 2 TBSP this time and it was still overpowering. I will also cut the spices in half next time, I prefer good flavor over spiciness. Also used the oven.

 
May 10, 2005

These are awesome meatballs!!! My husband has had me make them 5 times in the last week. Instead of frying them....I place them on a broiler pan and bake at 350 degrees for 20 minutes. Then I broil them for 5 mintes, flip them and broil another 5 minutes. They are perfect!!! I hate meatballs, but the first time I made them my husband and I were fighting over the last few.....we eat them with nothing on them....we would not want to ruin a perfect flavor! Thanks for a great recipe! PS- I have tried them on the stove and I agree with the other posts...do these in the oven and you will not be sorry...this is the best...made them again tonight and did it all in the food processor I got for Mothers day....try them....they ROCK!!!

 
Mar 29, 2007

Yep! They're right! These are the *best*! I baked mine in the over for 30 minutes at 350 rather than on the stove. We really enjoyed these!

 
Jun 25, 2007

I had to make a few changes based on what I had, but still excellent overall. We like spicy food, so I didn't think this recipe would disappoint. I had a huge quantity of ground chuck to use up today so I made a double batch. I used Italian seasoned bread crumbs rather than the crushed croutons. I also used Spicy Brown mustard rather than yellow. This recipe seemed to call for too much Worch. sauce but it worked and possibly is the key to the moisture of this recipe. I baked these for 20 minutes at 375F, on foil lined baking trays. I should have swapped the trays positions after 10 minutes as one tray was more done that the other, but no biggie. They had a nice kick but didn't seem overwhelming to me. I wasn't sure what Cajun Spice was, and I had a lot of spices in store, so I used one packet of Emeril's essence for a double batch of these meatballs. The meatballs are currently being "individually" frozen on the same trays so I can bag them for later. Thanks for a nice addition to my recipe file.

 
May 19, 2005

Mmm...very tasty. Instead of crushed croutons, I crushed ritz crackers and added some dried parsley and basil. I used Creole seasoning instead of Cajun, and my mustard was of the dijon variety. Instead of cooking them on a skillet (no patience for that constant turning), I baked them in the oven at 350 degrees for 35 minutes and they turned out perfectly. The end result was very good and I will definitely make these again.

 
Nov 07, 2006

These are absolutely delicious. At first when I saw some of the ingredients (mustard, red pepper flakes), I thought, these can't be good in spaghetti sauce. But they're great! All of the flavors of these particular ingredients blend together so well that they'll probably be good in any sauce. I've used them in spaghetti and also a ketchup/brown sugar/Worcestershire sauce. They're outstanding! I did not pan fry these, though. I just put them under the broiler for about 15-20 minutes, and then tossed them into my sauce. Also, I don't keep any Cajun seasoning on hand, so I just used good old salt and pepper. Works every time!!!

 
Aug 23, 2006

My husband, who usually doesn't care for meatballs with his spaghetti, declared these the best (even better than his grandma's). I was worried that the cajun spice wouldn't compliment the spaghetti sauce, but it was fine. I used very lean ground beef, browned the meatballs in the oven at 350 for 15 minutes, and let them finish cooking in a slow cooker with homemade spaghetti sauce for 2 hours.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 482 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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