Awesome! I doubled the recipe and used 1/2 pound italian sausage, 2 1/2 pounds hamburger. I also used dried minced garlic, fresh oregano and parm/asiago cheese.
My Italian husband said they were the best meatballs he had ever had! I made a double batch and used 1 lb lean ground beef and 1 lb sweet Italian sausage.
Very good meatballs. I halved the salt and in place of milk I had heavy cream to use up. Worked great. I baked the meatballs for 25 minutes and then cooled and froze them individually on a cookie sheet and then put them into Zip style bags in the freezer. Love the fresh parsley. Next time I think I'll use a little fresh basil, too.
Very good with jo mamas getti!
Excellent recipe a juicy and tender meatball. The only change I made was to stuff them with a cube of provolone cheese. Recipe is definitely a keeper. Thanks so much for sharing.
Really, really good! I baked the meatballs in the oven to save time. I used all ground beef and italian flavored bread crumbs. Thanks for another amazing and easy recipe!
I froze these overnight and them put them in the crock pot with some spegetti sauce in the morning. My family said that these were the best meatballs ever!!!
Kittencal reminds me of an episode of Emeril, where Emeril tastes his dish to test for seasoning adjustments, turns to the camera and says, Might try doing this for a living, or something along that line. Any newbies reading this be aware, Kittencal means business. Personally, I did a 2/3 beef to 1/3 sausage, sweet italian, and everyone loved it!
Absolutely delicious! Added a little extra garlic because our family LOVES garlic and substituted masa flour for the breadcrumbs to make this gluten-free. Besides that, followed the recipe exactly and it was wonderful. Thanks for sharing.
Best meatballs ever!