Reviewed: Nov. 24, 2009

FANTASTIC!!! I'll never use another meatball recipe again. I baked them in the oven, and used minced garclic instead of fresh cloves. 5 stars....follow the recipe and you WON'T be disappointed!

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Kate

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Reviewed: Nov. 16, 2009

Very nice indeed. I was surprised by how subtle the flavours turned out, considering the huge quantities of mustard and Worcestershire sauce included, but they all mellowed out to produce some fairly mellow meatballs. For a lack of croutons I instead used toasted brown bread, blitzed in a processor, and toned down the mustard, as I believe that the yellow mustard in America is quite a bit less potent than yellow 'English' mustard. I'm fairly sure that these are not the best possible meatballs, but they are definitely the best I've had. All in all, definitely worth having, and don't be put off by the quantities of the ingredients.

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CaptainHairy

Cooking Level: Beginning

Living In: Alton, Hampshire, England, U.K.

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Reviewed: Nov. 12, 2009

Hmmmm.... I wanted to give this 3.5.... but since there are no halves I rounded up. This had an interesting taste, not sure I will make it again though. It was EXTREMELY moist, almost TOO moist if thats possible... kept on breaking when I went to cut it in half, it was like spaghetti with meatball-tasting meat sauce!! But it was pretty good, and there were no leftovers, that alone is worth 4 stars minimum!!

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islandmom26

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Oak Bluffs, Massachusetts, USA

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Reviewed: Nov. 11, 2009

The taste was good, and it wasn't too difficult, but the cooking method was not my favorite. They didn't stay nice and round. Some fell apart, and they didn't look appealing. That being said, my family liked them, and I will make it again.

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AUTUMNANNE

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

Great tasting meatballs, love the red pepper flakes - really like spicy. I added more garlic, like lots of garlic (have home grown garlic.) I used ground beef but I think meat loaf mix will be good, which I will use the next time.

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Trudy

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Reviewed: Oct. 28, 2009

I did half pound ground beef and half pound sausage and the recipe was a big hit! Thank you!

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EricaShea

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Reviewed: Oct. 22, 2009

Wow, loved the spiciness of these meatballs. I made only a few changes. Used Italian style breadcrumbs instead of croutons (simpler) and reduced the amount to 1/2cup. I used 1TBSP of Worcestershire sauce instead of 3. Per other reviewer’s suggestion, I baked my meatballs instead of sautéing. Pre-heated the oven to 350° and baked for 15 minutes, immediately transferred the meatballs to my sauce. My spaghetti sauce was a bit sweeter than I like, these spicy meatballs balanced the flavor out perfectly. Plan to make large meatballs for meatball sandwiches.

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gardengrl

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Berwick, Maine, USA

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Reviewed: Oct. 18, 2009

I liked this meatball recipe very much. I increased the portions and used half ground pork, half ground beef. I also didn't use the red pepper flakes this time because I was making them for a large party, thought I'd err on the side caution. They turned out well and got a few compliments. Thanks!

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Rachael

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Oct. 13, 2009

Very good! I didn`t add the Cajun seasoning, it would have made it to spicy for our taste. But they were awesome!

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fouchmom2boys

Cooking Level: Intermediate

Living In: Kenova, West Virginia, USA

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Reviewed: Oct. 4, 2009

First attempt at meatballs - easy and delicious. Enjoyed them with cavatappi pasta and pasta sauce baked with a generous layer of mozzarella cheese.

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KBURRILL16

Cooking Level: Intermediate

Home Town: Greenville, Wisconsin, USA

Living In: Hortonville, Wisconsin, USA

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Reviewed: Sep. 27, 2009

My husband agrees, best meatballs! I made these for my husband and sons (I dont eat beef). They love them! I put them in pita pockets with mozzarella cheese on them and it was a hit!! Smelled delish too!!

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kristen203

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

This my husband's most favorite meal. I bake them at 350 for 35 minutes and they come out really superb with a nice crust. Served with a marinara, they make for delectable spaghetti! Mmmmmm!

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Wilko

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Reviewed: Sep. 19, 2009

On basis of the reviews I made a double batch of these. Don't be afraid of the spice here...the combination works very well. The only alteration I made was baking at 375 instead of sauteeing. Very flavorful and with terrific texture! Next time I will probably add parmesan cheese...thank you!

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I'm The Steph

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Reviewed: Sep. 15, 2009

I thought these were really good! I did'nt add any of the red pepper flake for the fear of them being too spicy for the kiddos. I browned them on the stove top and finished them off in the spaghetti sauce. They were so tender and moist! Great recipe!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Sep. 14, 2009

I'm rating this as five stars based on my husband's reaction. I am a vegetarian, but I love to cook, and often prepare meals with meat for my husband. I followed the recipe exactly, and after his first bite, he was in love! He said the flavor was great, and they were very moist. I will admit I did have a little trouble cooking them on the stove. It was difficult to cook them through without burning them on the outside, so I think next time I will do them in the oven. However, for my first time making meatballs I'd say it went pretty darn well. Overall, this one was definitely a winner!

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ShannyBee

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

OMG! These are so good I dont even want to ruine them w/sauce!! The best tasting meatballs I have ever had. Thanks for sharing the recipe.

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kimr

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Reviewed: Aug. 15, 2009

Love this recipe! I also bake them at 400 for 20 minutes and usually freeze them for later. They are just wonderful in a BBQ sauce!

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cblanch

Cooking Level: Intermediate

Home Town: Romeo, Michigan, USA

Living In: Sylvania, Ohio, USA

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Reviewed: Aug. 4, 2009

I was really impressed with the flavor of these! They were delicious! I did bake them instead of pan frying...which turned out just fine. I baked them at 350 for 35 minutes...just perfect! Yummy!!! Served with spaghetti and sauce it was a huge hit.

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Missy

Cooking Level: Intermediate

Home Town: Conestoga, Pennsylvania, USA

Living In: Pequea, Pennsylvania, USA

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Reviewed: Jul. 29, 2009

Really delicious! Mine turned out really salty, though. I might use low-sodium croutons next time, as there is already so much sodium added by the worchestershire sauce.

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chruel

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Reviewed: Jul. 27, 2009

These were absolutely phenomenal. We had some ground beef that we bought on special and I wanted to make freezer meals. Your recipe came out just perfect... I made about 12 small ones for taste-testing and bagged the rest for later use. They were just perfect, even without any sauce:) I DID sneak in a little cheese, but only because we loveeee cheese in our meatballs here:)

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