By A la Carte on July 26, 2005
Photo by Msdec98
Photo by Msdec98
"These were made for me by my cousins. They are easy and so moist and tasty."
Serving Size: 1 (197 g)
Servings Per Recipe: 4
"I made these for my daughter (see pic) and she loved them! We ate them with cheese tortellini and a tomato herb Parmesan sauce. The first batch needed salt and less meat. The second batch we added salt and just slightly less meat, made them golf ball sized and they cooked perfectly in the oven!! Yummy! And we had extra to freeze!"
"YUM! So incredibly delicious- even better than Recipe #22782, which has, up until now been our favorite spaghetti recipe. Definitely replaced! We used organic spaghetti sauce and organic ground beef, served over spaghetti. I stuffed myself beyond fullness. The only thing was that after 20 minutes the meatballs were still very pink so my fiance turned the oven up to 400 and they still had to cook another 20 minutes before they were cooked through. Still extremely moist and wonderful! This is the first recipe where we haven't had to change a thing! Absolutely perfect!"
"GREAT!! I used all 85% ground beef, and baked them. Super moist, didn't even need a sauce. Definitely a keeper - thanks!"
"This is a great recipe for moist meatballs. I used all lean beef in mine and I was really pleased with the results. I baked them in a single layer on a baking paper lined shallow roasting pan. I will however add a little salt and freshly ground black pepper next time I make them just for extra flavour. To serve, I poured over a tomato based pasta sauce and served them on steamed rice. Thanks for a 'keeper' :)"