5 Reviews

I have tried making meatballs before, but these were the best meatballs I have ever made!
The meatballs very delicious and tender and the recipe was so simple, I think the buttermilk makes all the differences.

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ShortieOne January 07, 2013

Wow - fabulous meatballs! Tender and delicious!

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mandagirl August 03, 2009

I intended to make the meatballs, honestly I did, but ran short of time. Substituted one tablespoon of dried Italian Herb seasoning for the parsley as I was out of parsley, and left out the parmesan as I was out of that too. I doubled the recipe and made two meatloaves instead of meatballs to use for this week's work lunch sandwiches (on whole grain bread with ketchup). I ate the first sandwich hot from the oven and that was delicious. They are less noteworthy at room temperature but still quite good. Thank you for the tasty recipe.

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Heirloom Tomato May 12, 2009

Easy to make and delicious. I didn't have buttermilk at home, so I substituted with heavy cream. They still turned out great. Next time I'll try it with the buttermilk. Thanks for sharing!

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abbydabby April 10, 2009

As a baker, I always have fresh buttermilk on hand, and love the stuff. So when I discovered this recipe... I had to give it a try. These meatballs are just OUTSTANDING. Instructions were great. I used 9 Grain bread and reluctantly added the crushed peppers...my heat tolerance level is fairly low, but let me tell you, they are the second "secret" ingredient in this recipe, adding a wonderful component to the mix. I've made these meatballs a number of times...used a #40/ 2 Tbsp. cookie scoop to shape them, which makes things a snap. Plus, I am hooked on baking them...a time saver... and clean up is so much easier than using a skillet. Buy yourself a qt. of real b'milk...it lasts way beyond it's pull date...and enjoy some fantastic meatballs. Use the leftover for light, flaky scones, biscuits, cornbread, etc...or more meatballs!

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Grammy Bunny March 13, 2007
Mary's Baked Italian Meatballs