Reviewed: May 25, 2012

So bad, I threw it ALL OUT. The combination of ingredients is an assault on the senses, the meatballs had an awful texture, and I honestly can't imagine having put them with sauce of any kind. Wow bad.

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Reviewer:

elizabeth mcfadden

Reviewed: May 12, 2012

I love these meatballs. I do without the butter and substitute a few drops of hot sauce for the Cajun seasoning. Also possible to bake in the oven. Enjoy!

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Reviewer:

mother of 4

Reviewed: Apr. 20, 2012

Five stars, I baked mine in a mini muffin pan for 30 min and they were very yummy!!!

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Reviewer:

AJPALMER

Cooking Level: Intermediate

Home Town: Port Richey, Florida, USA

Reviewed: Feb. 28, 2012

These meatballs are so tasty and tender! The spices make it wonderful. I didn't change anything. I tried them with bbq, ketchup, and dijon mustard. They were delicious!!

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Reviewer:

queen_palladium

Cooking Level: Intermediate

Home Town: Chapel Hill, North Carolina, USA

Reviewed: Feb. 22, 2012

I've tried many different recipes for meatballs and so far these are the best. Excellent meatballs. Thanks for sharing this recipe.

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Reviewer:

TDHarper

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Feb. 19, 2012

My husband made these to put into his special spaghetti sauce and they were amazing! The whole family loved them. Thanks for sharing!

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Reviewer:

JoAnn Hughes,

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 15, 2012

The Best Meatballs You'll Ever Have Haiku: "Title challenges. But these can't quite meet that boast. Not bad, but not great." 1. Cajun Seasoning doesn't jive w/ yellow mustard and meatballs. 2. Totally falling apart when cooking in skillet (Maybe I should've baked?) 3. These can't compare to AR's "Meatball Nirvana." I'm glad that I had super-tasty homemade spaghetti sauce to eat these with, or I would've been even more disappointed.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Feb. 2, 2012

These were very good! I made them in the oven using a broiler pan and then simmered them in store bought sauce. The meatballs were great but what they did to the sauce was incredible. The only things I changed was that I used a little less cajun seasoning and Italian bread crumbs instead of croutons. I will definitley make again.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Jan. 6, 2012

I used venison burger and tossed half of the meat balls in baby rays BBQ and the other half in sweet chilli sause. Both were fantastic. Also, I make 6 pounds at a time and either refreeze the mix or pre-cook the meatballs and freeze just like the bag of meat balls you buy at costco only 10 times better (no offense costco cause I love ya)

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Reviewer:

coffmancove@ccalaska.com

Reviewed: Dec. 4, 2011

We weren't fans. The Cajun spice didn't work for us, nor did the overwhelming taste of mustard. If you were to remove those two items, you would be left with a bland product. They fared slightly better when served with a brown gravy than they did with tomato sauce and pasta, with which the flavor was decidedly incongruous. They left a very strange aftertaste, and after trying them those two ways, hoping to salvage them, we ended up cutting our losses and pitching them.

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