this recipe took no time at all..total of 20 min maybe. However it wasn't amazing..i think oven cooked meatballs taste dry. Regardless of the fact, on this particular day this easy recipe came in handy.
This is an excellent basic meatball recipe. I left the onions out due to an onion-phobic teenage son, and added garlic powder to goose it up a little. I'm sure the addition of the onions would perk these up even more. Easy, tasty, and fast.
very quick recipe! These were pretty good, though a little dry from the oven (I used extra lean hamburger) This would be rectified once they were served with a sauce, though. I also used triple the amount of worcestershire sauce though and next time would add a little horseradish, too. Will use again, thanks for posting.
My family loves these meatballs!!
These were easy, fast and nice and juicy. I used 85% lean beef. Next time I will add garlic, chopped bell pepper and maybe some oregano to jazz them up a bit.
These meatballs were fantastic -- the family loved them. The recipe is simple and we had meatballs for our spaghetti in no time at all. If you choose this recipe, try using 85% lean hamburger for a moister meatball.
Made for Thanksgiving 2009. I used this recipe for meatballs to go with your recipe for cranberry glazed meatballs (#107450) and it worked out very well. I did end up with around 40 meatballs and the bake time for my oven with the size I made was around 15 minutes. They were easy to prepare and the flavor was awesome (gotta admit, I ate some of them right out of the oven the day I made them). I was able to successfully cook them ahead of time and freeze for use on Thanksgiving (took them out and put them in the refrigerator the day before to thaw). Thanks so much for posting!!!!
A nice basic recipe! I wanted meatballs I could use for a variety of purposes, and these are perfect. The only thing I added was garlic powder. I tripled the recipe and froze them all. They're definitely very plain tasting, but that's what I wanted.
These meatballs are wonderful. They are perfectly seasoned, easy to prepare, and I did not find them dry at all. I did not use milk, but otherwise followed the recipe perfectly. I made 3 batches as well that I plan on serving as bbq meatballs, spaghetti & meatballs, and I am crumbling the rest up to use in chili. Thanks for sharing.
I’m not rating this because I got so far off recipe, (1/4 cup parmesan cheese instead of milk, no Worcestershire sauce; commercial spiced breadcrumbs, I used a red onion & etc & etc.) I was just looking for a time and temp to bake, and proportions. This worked great for me. Really not too dry, and I even rinsed the cooked meatballs in a colander to get rid of grease. The thing I wanted to say – a small thing, but anyway- is I put a sheet to tin foil on the cookie sheet to save on clean up. No a big deal until you have to clean the cookie sheet.