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!
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We really enjoyed this - very hearty, savory, distinctive flavor that needs no sauce or pasta....