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These were the best and most easy meatballs I have ever made! When you think of making meatballs it sounds like a lot of stuff and work, these took me about 20 minutes to make a bunch of them. I made extra to put in the freezer. Its very affordable and you can use them in your pasta, as a snack, or in meatball sands! The possibilities are endless with these. I made these for my family dinner night and everyone loved them and asked if I would make more for them to take! I wouldn't change anything about this recipe!
Bravo Karen! Another fantastic recipe. I made these meatballs straight from the recipe and they turned out exactly as I expected, PERFECT! These are the bomb. Thanks again for another superb recipe
Wonderful! I've made this meatball several times, with a few changes: I always grind my own meat, using a food processor. A bit more work, but oh so much safer! For these meatballs, I use about 3/4 beef and 1/4 pork, both lean as other fat comes in later. Perhaps a bit less bread or bread crumb, but the full amount is fine. I use a good bit more seasoning, fresh whe possible and whizz the heck out of it in the food processor. Tons more garlic (fresh) but just my taste. Since my meat is extremely lean, of FRY the balls in less than 1/4" good oilive oil. It helps the flavor, some gets into the bread crumb and they taste much better than baked. After cooling, a Vac-Pac most into the freezer and use as needed. Meatballs don't get better than this! Other notes: Make small ones for cocktail type, but go for BIG ones (1-2 per serving) for traditional pasta dishes. Big is fun, but cook them well. As noted, I grind/whizz my own meat. For M.B., whizz is a bit finer than normal ground beef, for a smoother texture. Use the food processor to mix in the other ingredients, especially the bread or crumbs. It blends better and makes a better texture. And of course, if serving on pasta with a red sauce, make your own! It is easy and the flavor is real. Tip: got any dried tomatoes from last year's overcrop? Whizz them into tomato powder and add some to the balls and to your sauce.
Wow! These are easily the best meatballs I have ever tasted!! I can't believe that I actually cooked them myself! I used 4 white rolls that I had left over and 3 slices of whole wheat bread (broken up). I, too, fried them in the pan with extra virgin olive oil and it was just so easy! I made this as a spur of the moment late dinner and it was a wonderful surprise for my husband and daughter. They both devoured it! Thank you for sharing this amazing recipe! I will save it to use over and over!!!
I always hesitate rating a recipe I've changed, but these were so fantastic I just had to have my say too! We have lactose intolerance issues in the house, so I omitted the cheese replacing the binding action of it with an additional egg and using the full amount of bread. Discovering no parsley left in the jar, I doubled all the other seasonings (except salt) using Homemade Italian Seasoning #17718 and to ensure the best flavor, I fried them... these were scrumptious! I'll be back ;)
In the words of Rachael Ray "YUM-O!) These are amazing! I drizzle olive oil on a sheet pan and then drizzle it over the meatballs. Bake until browned and they are PERFECT! I make one batch and then divide it into thirds. Keep one third for that night (or the next) and then freeze the other two! Works perfectly! Great time-saver!
I have made these multiple times and have to say they are FANTASTIC. Everyone loved loved loved them and kept talking about them for days. Next time I went to make spaghetti I was asked if I was making meatballs and I got the puppy dog eyes begging for them. I said sure, afterall, all I did for this recipe is measure and fry. My 4 and 5 year olds to most everything else!