Great flavor. Omitted the salt and still so tasty. Thanks.
This was very good! We used it over spaghetti squash for a healthier option, and omitted the bread crumbs, since we do not eat any forms of wheat or flour. It was still very good without the bread crumbs. Thanks for sharing, we will be using this one again and have it bookmarked!
so easy, and very yummy. I baked them at 350 for 30 minutes as someone else recommended, and they came out perfect. Used them in meatball subs and froze the rest. Thanks for sharing
I followed dukeswalker's advice and baked them at 350* for 30 minutes and they were PERFECT! I can't believe how quick and easy these were and how tasty! I upped the garlic, as I am a garlic freak, and used sea salt instead of table salt so the sodium would be lower. Best of all, these puppies reheat really well! Will be making these often!
These were great - taste and ease! I made a double batch and baked them. I then froze half of them and used them later. When I used the frozen ones, I let them thaw out a little while and then just simmered them in sauce for a while. Perfection!
I enjoyed these meatballs! My picky son also loves meatballs and thought these were great. My mom makes Wonderful meatballs, so I have never tried before (thinking I couldnt compete) - mom even said they were "almost" as good as hers. Thanks for the recipe!!!
So good, so easy! I will never make spaghetti with beef again! I will also never fry the ground meat and blend into sauce again. Why not do a few extra steps in order to get way more flavor! Thanks
I made these with spaghetti tonight. Very simple, tasty recipe. For once, I had everything pretty much on hand. I did have to use dried parsley, but the meatballs were darn tasty. I baked them at 400 for 30 minutes, as many reviewers suggested, then simmered them with the sauce for about 10 minutes, just to be sure they were coated and warmed through. Delicious, moist meatballs, I will make them again. Thanks, Bergy!
DElicious!!!! Hunny loved it, so it is a keeper! Cooked in the slow cooker on low for four hours instead of pan frying. Turned out great!