Reviewed: Nov. 6, 2012

I LOVE this recipe. The very first time I made it I didn't read the instructions very carefully and just added everything into the bowl, then realized you leave some out depending on what your making. The result was DELICIOUS. They were so good!! I use this recipe all.the.time. With all that mixed together it is a soft mixture and somewhat tricky to cook in a pan but SO worth it!

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Reviewer:

kara

Reviewed: Mar. 4, 2012

For meatball this recipe is amazing. I usually half the recipe because it make more meatballs then I need. For meatloaf this recipe isn't so good. I tried making it twice and both times my meatloaf shrank and dry. I have any tried making meatloaf these two times so maybe I'm doing something wrong...

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Reviewer:

KLynnM333

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Jan. 18, 2012

My family loved this meal, my mom helped me a little. I added a teaspoon of onion powder and garlic powder. I used mom's leftover gravy from the pot roast from Monday over the patties. I got 5 patties from a half recipe. I will make this recipe again tomorrow because my family liked it too much!

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Reviewer:

2coolbray

Cooking Level: Beginning

Reviewed: Sep. 27, 2011

I went wrong somewhere - I think it was the bread-I used a soft bread and adding the water and squeezing it out turned it into more of a dough. The mixture was way to moist, but, we still were able to fry as meatballs. Needs a little more flavor - so, when I retry it, I will try adding seasoning salt instead of regular salt. Also, I think the addition of some garlic is a good suggestion.

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Reviewer:

sugarsmom

Home Town: Denver, Colorado, USA

Reviewed: Sep. 20, 2011

Yummy!!! I made meatballs for subs. I only used 2 eggs because that seemed like enough and I am glad I did. I didn't have steak sauce so I used worchestshire instead. I baked them at 350 for 25 minutes then added to the home made sauce I made. Will make again!!

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Reviewer:

sgunnoe

Cooking Level: Expert

Reviewed: Sep. 5, 2011

AS A MEATBALL RECIPE: Not good. Followed the recipe exactly as written. A couple fell apart when frying, the rest required much effort to keep them from doing the same. Regardless, I went ahead with the recipe and poured in my pasta sauce and let it simmer. More fell apart and the rest are still delicate little things. I tried a piece of meat from one that had fallen apart and it's mushy...yuk. A previous reviewer suggests baking them and I'm willing to give this recipe another shot that way. Otherwise, maybe it's better for meatloaf. Can't imagine a burger frying up any better than the meatballs did.

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Reviewer:

spice_of_life

Cooking Level: Expert

Reviewed: Sep. 5, 2011

I like to follow the recipe exactly the first time and then make changes if need be. I agree that this was to mushy and fell apart. It was a little dull in the taste department also. Sorry I will not be using this again. I have better recipes from other places.

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Reviewer:

Regina

Cooking Level: Intermediate

Living In: Dover, Delaware, USA

Reviewed: Aug. 30, 2011

Great basic recipe for meatloaf or meatballs, but for the best burgers I prefer 80/20 ground beef only seaso salt and fresh cracked pepper -just on the outside- immediately prior to placing on the grill.

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Reviewer:

DianeTampa

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Tampa, Florida, USA

Reviewed: Apr. 6, 2011

I made the meatballs. They were delicious. I added garlic and used italian seasoned bread crumbs instead of bread.

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Miami, Florida, USA

Reviewed: Mar. 7, 2011

I just ran my bread (unsoaked) through the blender on the ice crushing cycle. I used a bigger-sliced whole wheat bread so I didn't need four slices, I used just three. Because I was using this to go into spaghetti sauce, I used three tablespoons of the homemade sauce instead of ketchup but I kept the steak sauce the same. I did run my onion through my mini-processor so I wouldn't have big chunks of onion in my meatballs and I threw in a teaspoon or so of homemade italian seasoning at the last to add extra flavor. I was worried that the meatballs might be a little too wet as they seemed to be as I formed them into balls but they cooked up nicely. I'm really glad I decided not to soak my bread as I think the meatballs really would have been too wet had I done so. I baked mine in the oven so I could just pour the grease off before adding them to my sauce--350 degrees for a half hour was perfect. Tasty meatballs! I liked the addition of the steak sauce. I worried that it wouldn't mesh well with the spaghetti sauce but it was tasty. I'll definitely try this recipe again when I make Barbeque Meatballs another time.

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