The last time we made meatballs they were really bland, so I decided to try this one. This was definitely the opposite of bland! I think it was a bit too spicy even though we left out the Cajun seasoning (and the mustard)... but I can't really handle spice. They turned out really well. We'll definitely make them the next time we have spaghetti again.

I had to substitute extra bread crumbs for croutons, and used cayenne pepper. I also, because I just have always liked the flavor it adds to meatballs, added 2 tbs of brown sugar (adds some sweetness to the spice) It was added to our spaghetti sauce, and it was an H E double hockey sticks of a meal! Thanks for the recipe!

These meatballs ARE AWESOME!! I don't usually eat ground beef, but I tried a bite, and boy am I glad I did! I baked them instead of fried them (healthier version)... everything else in the recipe was perfect! Definitely try these out!

I have made these twice in the past two weeks. My family loved them. The first time I browned them in the pan then finished them off in the oven the second time just did them on the stove top. great both ways. They are a bit spicy so I will cut down on the red pepper flakes next time.

This is a great meatball recipe. I made some changes like other's have posted and it came out perfect! I used italian bread crumbs instead of croutons, and baked it at 375 for 20 minutes. My kids like them served with toothpicks (makes it a fun food for them) but it also tastes great in marinara sauce with spaghetti. This recipe is a keeper!

Surprisingly tasty for such a simple recipe. I have a similar one but like this one much better than my own, so I'll be switching!

These are awesome! I have used them as both barbecue and italian meatballs and they got rave reviews each time.

Wow! These really ARE the best meatballs I've ever had! I followed the recipe exactly as far as ingredients were concerned, but I altered the cooking method. I buttered a large baking sheet and baked the meatballs for 15 mins, then tossed them into my sauce (Best Marinara Sauce Yet - also from this site) and simmered for an add'l 15 mins. The end result was pretty close to perfection! However, reheated the next day, they lost a lot of their initial tenderness.

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.

We didn't care for the taste of these meatballs. They did not mix well with pasta sauce & were over-seasoned as written. The large amount of Worchechire (okay, I've never spelled it out) sauce made a funky taste - kinda sour. Not what I want in a meatball sandwich. Edible, not delicious - sorry...

We really enjoyed this - very hearty, savory, distinctive flavor that needs no sauce or pasta. I've made them twice -- the first time exactly as the recipe stated, and the second time I used bread crumbs instead of croutons and baked/broiled them in the oven. I feel that while it is harder to cook on the stove top, and my poor meatballs looked more like meat cubes when I was done, they tasted better than the oven/bread crumb version because they had a beautiful seared crust that added to the overall flavor. I will also reduce the amount of red pepper because it was hard to distribute evenly throughout the mixture, and one in five meatballs had a hidden spice surprise! Overall, an outstanding combination of flavors that, regardless of your cooking method, make meatballs worth the effort! YUM!

As a cynic, I was very skeptical about this recipe. But this recipe lives up to its name! I have tried many different meatball recipes but this is the every member of my family raved over. I used Italian bread crumbs and Old Bay rather than croutons and Cajun spices. I would not recommend using these with milk gravy as they have a little kick. I made them smallish, baked in a 350 oven for 20 minutes, and then reheated under a low broiler for just a few minutes at dinner time. To make meatball subs, I heated some Ragu (don't judge me...somehow it jumped in my cart and came home with me) and added the meatballs to the sauce. Then served with yummy sub rolls.

Terrific recipe. Prepared them in the oven as suggested by others. Served with pasta and spaghetti sauce. Everyone loved them. Thanks for sharing this recipe

Definitely not the best meatballs I've ever had. I followed the directions to a "T", but I was not thrilled with the result. They tasted ok, but I will not be making these again. The flavoring just wasn't what I expected.

VERY good. I made these just like the reviewer Kevin said, and they were awesome.

Yum!! These are so good and so easy. I doubled the recipe and mixed everything in my Kitchen Aid Mixer. I was out of Cajun seasoning so I used a recipe I found on this site to make my own Cajun seasoning. I also used Italian Bread crums rather than croutons. So fast and so easy. I baked the meat balls at 350 for 20 minutes and then broiled them on "low broil" for 5 minutes on each side. These are yummy even without sauce!

These were delicious! However I used homemade bread crumbs from stale french bread rather than store bought croutons. These are really versatile!