These were good, and easy to make. I've always baked my meatballs, I just really like the texture much better than fried, and cooking them raw in the sauce grosses me out. I followed this recipe exactly, with the minor exception of using 1/2 tsp red pepper flakes instead of 3/4. The 1/2 just looked like plenty. I like the texture of the meatballs made without egg - they're not as mushy as the egg ones can tend to be. The only real problem I had was with the 'tangy' ingredients - the worcestershire and the Franks. I didn't think they combined well with the other flavors, and it was even more noticeable when the meatballs were added to red sauce. That's really the only change I would make. It doesn't need an egg, they won't fall to pieces without it. All in all, a good recipe and one I will probably use again, with the minor changes above. Thanks a lot for sharing, it's much appreciated!
Was this review helpful?
5 users found this review helpful
These were good, and easy to make. I've always baked my meatballs, I just really like the...