Reviewed: Sep. 26, 2009

I never made meatballs but this recipe worked so well. I used 1/2 lb each lean ground beef and Italian flavored sausage. I also used Italian flavored breadcrumbs that come in a canister. This made quite a bit so I froze about 3/4 after frying them...hopefully they'll be as good when we eat them next!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rayandshy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2009

I didn't really care for these meatballs. I found them too cheesy and kind of bland.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2009

The best thing I have ever made

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Matt and Margaret

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2009

I made these for the first time tonight - and they were absolutely wonderful. I substituted sweet sausage for the veal, and they came out beautifully. The best news is that my husband, who has sworn for 25 years that he does not like meatballs, LOVED them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

betsy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2009

These are the same my mother made,love it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

art valentino

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2009

I don´t know what to say about this recipe. I was really excited about it when I read all the great reviews, but was skeptical about the recipe. I tried it anyway, with no adjustments at all. It wasn´t bad, but it wasn´t great. When I make meatballs, there are usually none leftover. This time my family ate about half and didn´t ask for leftovers the next day. I guess this is a good recipe for someone who has never made meatballs before and would like a good base. I´m gonna stick with my original meatball recipe for now.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

odessyboina

Cooking Level: Intermediate

Home Town: Guadalajara, Jalisco, Mexico

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

The Perfect Meatball!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AJANNA

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

Living In: Elora, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

My 1st time making em from scratch! Easy and good! Used fresh grated cheese! Bought garlic bread toasts to use instead of bread/breadcrumbs in a pinch-Very Tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Debi Whitcomb

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2009

Loved this recipe! The meatballs had the right texture and they were a great addition to my homemade spaghetti sauce. I made them into teaspoon sized balls and they browned up without falling apart. This ones a keeper=)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2009

This was absolutely amazing! I changed a few ingredients but this is the recipe I will use from now on. First, I substituted milk for the water, then I used progresso bread crumbs instead, and I used sweet italian sausage instead of the pork and veal. You HAVE to try it this way, it's delicious.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Caitlin

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

These are really good. I used 1lb beef & 1lb italian sausage. Used about 1 cup water & 1 cup italian bread crumbs. Will make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sarah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2009

Made 1/2 recipe,using all beef. Gave DH a "taster" with sauce and he said, "OH, YEAH!" Later when it was all done and served with spaghetti, I asked if these were THE BEST MEATBALLS (I haven't eaten yet). He sincerely assured me that they are. Adding to my recipe box now. Oh, did bake in the oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2009

I wasn't too impressed but they were okay.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2009

This was a great recipe and the first time I had ever made homemade meatballs. I used equal parts hamburger and spicy italian sausage ( our local grocery store sells an aweseom homemade version). I also added some onion to the mixture. The water really did make a difference, b/c 2 cups of breadcrumbs is a lot! I made some in a skillet on the stove top and baked the rest in the oven at 325 for about 45 minutes. They were so delicious and had a nice kick to them. For the ones I made in the skillet I added diced italian tomatoes and a small can of italian herbed tomato paste. We used them for meatball subs. Terrific. I froze the oven baked meatballs for future dinners. I will make these again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KaciZeta

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2009

Great Meatballs. I have made them with just beef and they were still awesome! Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SteveZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2009

My Daughter is a huge fan of "my meatballs" thanks to this recipe. I prepare as in the recipe but sometimes add raisins (a favorite of my daughter) to change it up.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kathdale

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2009

VERY GOOD RECIPE. I KEEP SEARCHING FOR THE 'BEST' MEATBALL RECIPE, AND SO FAR, THIS IS IN THE RUNNING.. THANKS

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHEYENNE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2009

These meatballs were really yummy. I used 1 pound chuck and a 1-pound package meatloaf mix. I also used 1 cup italian bread and 1/2 cup seasoned breadcrumbs - cut down the water to probably 3/4 cup. I spread some olive oil on the cookie sheet and baked them high up in the oven then lowered them for last 5 mins. I made about 24 meatballs - 4 kids and husband ate all but 6 - will make a double next time!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Patty-P-CT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2009

Very good, but I think I'd use finer bread crumbs next time for less meatloafy texture. Also, I think I'd bake them rather than fry them. Frying adds nothing to this recipe, except a tougher exterior and fat. Maybe mist them in olive oil and put under broiler a couple minutes, then turn down the oven to 325 until done.

Was this review helpful? [ YES ]
3 users found this review helpful