Really tasty. Seems I could I Of worked with 2 eggs. Was really soft forming the meatballs. I only made 30.
These are awesome! So simple, yet so flavorful! My husband hates sausage and refuses to eat it. For us, I used two pounds organic hamburg and one pound sausage. He loved them - quite possibly because he didn't know there was sausage in them. These will also be great in my spaghetti sauce that I put over spaghetti squash. I am SO glad this recipe makes so much - they surely will not go to waste! Mercy, thank you so much!
I used turkey sausage and ground turkey and they were great.
These are so good! I used an ice cream scoop to measure the meatballs so they were uniform in size. I poked them with a meat thermometer after 25 minutes. They registered 170 degrees, but I baked them for 2 more minutes just to brown them a little more. My husband and I both thought they were very tasty!
These are great and perfect for make ahead breakfasts! I make a batch, and then throw them into freezer bags to dole out through the week.
Very tasty! I used turkey sausage instead of pork, and since I didn't have onion flakes I used onion powder. I also put in a little Tony Chachere's Original Creole Seasoning. My husband said they were "darned good." (OK he used another word, but...) I think these would be a good addition to spaghetti sauce as well. I never seem to be able to make a really good tasting meatball, but these turned out fab. I also want to try Chef #1065437's very clever suggestion of adding spinach.
My whole family loves these! I have made them several times now using different variations but our favorite is to stick with the 2 lbs. of sausage and 1 lb. of ground turkey. I also add spinach, chia seeds, extra onions, garlic, and homemade worchestire(?) sauce. I make the balls 2 - 3" in size and cook for an extra 15 minutes or so. Thanks for a great low carb recipe!
So good! I halved the recipe and added some garlic powder. Will make these again! Great low carb breakfast.
I cut the recipe down to where I used only about a pound of meat, and I added a 1/2 tsp of course kosher salt. I got about 18 meat balls. Next time if I use the same amount of meat (half and half sausage and ground beef) I will use at least 1 tsp of course salt for a little more flavor. I will be more generous with the cheese as well. Good easy recipe!
This recipe has been around for years, it is called Scotch Eggs.