By HeatherFeather on February 24, 2004
Photo by Sheri-BDB
Photo by Sheri-BDB
"These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights."
Serving Size: 1 (142 g)
Servings Per Recipe: 6
"I love this recipe!!!!!!! Oh, BTW the mustards purpose is to help keep meat moist, so USE the mustard!!! Ya cant taste it at all."
"An easy 5 stars. I used ground turkey and was great. I like the kick of the red pepper flakes."
"What can I say!! Really good sounds so lame. I tried CLs Meatballs with Spaghetti last night and this afternoon DH wanted me to make some more as my DB was coming over for lunch. So I made and served your variation with my concoction of Okra and red chilli vegetable and wholewheat flat Indian bread (chapatis) They were what my son called killer balls. He loved the cheese in them. I used fresh mint instead of parsley (were not available), cheddar instead of parmesan and tripled the garlic ;) There were 4 (3 1/2 actually) sated faces at my dinner table today. And no leftovers. You can imagine how we gorged!!! Thanks :) Fay"
"I didn't have any parsley on hand, so we went without that, but no one missed it and all the family loved this simple, scrumptious meal. A definite regular on the family menu from now on."
"These baked up really nice. I used half deer burger and half beef. The were quite tasty and I used them in a pasta casserole. Thank you for this great meatball recipe that I don't have to stand in front of the stove cooking. these are great. Thank you"
"My teens loved them and said best meatballs I have ever made and I didn't even have fresh parsley."
"I made these meatballs tonight and they were a big hit for the family and friend, definetly will make them again :) I give this recipe a 5 stars :) Thanx for sharing!!!!!"
"These are wonderful!! I doubled the recipe and added onion,no salt seasoning, cumin and curry powder. I did not add the mustard and they were very tender and juicy. I split them up to make a batch with a swedish meatball sauce and a batch with tomato sauce."
"Good, but a little dry. They were still nice on our meatball subs."
"So Easy, So Yummy, So Fast! No sauce needed!"
"These can be made with any type of meat, really. I always add more garlic than the recipe calls for, and I take out the mustard - it doesn't really serve much of a flavor purpose. When possible, I add fresh basil and oregano instead of the mixed seasoning."
"Easy and adaptable. Family likes! I did not use mustard powder (didn't have any); substituted basil and oregano for the Italian seasoning. I made a big batch and froze some in marinara sauce for a quick after-work dinner another day."
"Awesome! I have my go to meatball recipe. Next time, I'll double or triple it and freeze the extra."
"Not the best meatballs I've made, but they were good."
"I made these meatballs to use in a recipe for Italian Wedding Soup, then froze the rest to have on hand for whatever. It worked out great. And I like that they are so much healthier than what you'd buy pre-made at the store."
"Made these today and used the gravy part of #11919 (Irish Pub Beef Stew). What an absolutely great meal! I did not use the red pepper flakes, as DH doesn't care for them but otherwise followed the recipe to a "tee". Thank you for a great addition to my cookbook."
"These were very good. Next time I may increase the minced garlic to 3 tsp., and add some minced onion. Will definatley make again. Thank you for sharing."
"Tender, flavorful and delicious! Thanks for sharing!"
"really good meatballs ... thanks"
"LOVED THESE MEAT BALLS! They were so easy to make, so easy to eat, and so easy to freeze! This is a recipe everyone should try!"