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

Supporting Member (Click to learn more about Supporting Membership)

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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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 4, 2011

When adding the eggs stop after 2 & then decide if the third one is really necessary. I soaked my bread in a little warm milk. Squeezed it dry. Also added Italian seasoning & garlic. I followed the recipe [3 eggs] & it was way to moist for me. Put in some bread crumbs, still too moist. I had 1 lb of Italian sausage in fridge so I added that too. This made 12 med. meat balls & 1 small meatloaf. Delish!! so now when I want to make this italian style I use 2 lbs beef & 1 lb Itl sausage, other wise I use 3 lbs of beef. It's like making 2 meals. 1 for now & 1 for the freezer for later.

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