This beef meatball recipe is a compilation of many, many meatball recipes to finally achieve what I was looking for... Meatball Nirvana! Cover with your favorite red sauce and serve with pasta or in crusty garlic bread rolls.
This beef meatball recipe is a compilation of many, many meatball recipes to finally achieve what I was looking for... Meatball Nirvana! Cover with your favorite red sauce and serve with pasta or in crusty garlic bread rolls.
Thank you , everyone, for the glowing reviews! We at the LTH house LOVE these meatballs! I almost always at least triple the recipe when I make it so I can freeze a few bags of meatballs. I bake and then freeze the baked meatballs. I'm kinda lazy (ok, a lot lazy) and never feel like taking the time to place the cooked meatballs on a cookie sheet, freeze them, then bag them. I'm lucky if I let them cool before I toss them in a freezer bag and chuck 'em in the freezer. I freeze them in freezer bags without sauce. It makes for crazy easy meals when no one planned ahead/feels like cooking! These do have a nice bite, so adjust the crushed red and hot pepper sauce (Red Hot at our house) to YOUR tastes. I also rarely ever feel like dicing an onion (I'm lazy, remember?) so I usually sub dried minced. I also tend to forget that my aversion to black pepper is generally abnormal, so, if you're not a freak like me, you may choose to add some black pepper, too! Come as you are and enjoy Meatball Nirvana! :)Read More
If you want to try bringing this to an even better state of Nirvana: Use only 1/2 lb of beef and add 1/2 pound of ground pork. Also replace skim milk with 1/2 a cup of ricotta cheese. I think you'll find you'll have some moister more flavorful meatballs.Read More
If you want to try bringing this to an even better state of Nirvana: Use only 1/2 lb of beef and add 1/2 pound of ground pork. Also replace skim milk with 1/2 a cup of ricotta cheese. I think you'll find you'll have some moister more flavorful meatballs.
Thank you , everyone, for the glowing reviews! We at the LTH house LOVE these meatballs! I almost always at least triple the recipe when I make it so I can freeze a few bags of meatballs. I bake and then freeze the baked meatballs. I'm kinda lazy (ok, a lot lazy) and never feel like taking the time to place the cooked meatballs on a cookie sheet, freeze them, then bag them. I'm lucky if I let them cool before I toss them in a freezer bag and chuck 'em in the freezer. I freeze them in freezer bags without sauce. It makes for crazy easy meals when no one planned ahead/feels like cooking! These do have a nice bite, so adjust the crushed red and hot pepper sauce (Red Hot at our house) to YOUR tastes. I also rarely ever feel like dicing an onion (I'm lazy, remember?) so I usually sub dried minced. I also tend to forget that my aversion to black pepper is generally abnormal, so, if you're not a freak like me, you may choose to add some black pepper, too! Come as you are and enjoy Meatball Nirvana! :)
Hubs wanted meatballs as part of our "SuperBowl Smorgasbord." I have my own way of making meatballs, but since I was using these on their own rather than with spaghetti, I kind of wanted to try something completely different, and in terms of how I make my Italian meatballs, these are different. Italian seasoning, oregano, garlic salt, hot pepper sauce and Worcerstershire sauce are all different additions for me and, other than omitting the red pepper and hot sauce in consideration of Hubs' sensitive innards, I resisted the strong urge to make these more compliant with what I was familiar with. I popped half of one in my mouth and "Mmmm!" ran through my mind. They have a nice balance of flavors that will only get better once the flavors develop even further in my homemade tomato sauce, I thought. I had Hubs taste the other half and the first word out of his meatball stuffed mouth was, "Yum!" (Trust me, he NEVER says "yum") I've got more cooking to do to complete our smorgasbord (Go Pack!!!) but these meatballs are going to be one, fine contribution. Way to go (again!) LovestoHost!
This recipe gets 5 stars for balance of ingredients and flavor... but gets 3 stars for instructions. The ingredients balance well, and the meatballs have a great taste. There are a few things I experimented with to improve this recipe. First, I reduced the salt, and used garlic powder (not garlic salt). I also did not dice the onion, I grated the onion on a small grater, and grated it over the bowl, so the onion juices blended into the meatballs, and you're not left with large bits of onion. One of the biggest steps is to combine all the ingredients EXCEPT the beef, and allow this mixture to sit for 5 minute before including the beef. This way, the bread crumbs absorb the moisture of the milk and the flavors blend. Once you're ready to mix the beef in, use only your fingertips, and blend gently being careful not to over-blend. Taking this step, you create a more moist, light and delicate meatball. The instructions as written in this recipe will likely cause the meatball to get dry, dense, and hard. Again, delicious balance of flavors, but the method of mixing the meatballs is not the best.
Excellent meatball recipe. This is good in homemade BBQ sauce or a good marinara and also in meatball sandwiches. Dosen't matter how you use it, it always turns out fantastic. This also works well with ground turkey or chicken and even adding a little italian sausage is good, too. I do like to use my own homemade italian seasoning and homemade seasoned bread crumbs (brush day old bread with garlic butter, bake until crispy, then run through the food processor until finely ground) in this recipe I also do what LTH does and double it because either my boys eat them all up or I'll make one batch and freeze the other. If you have any leftovers, it's even better the next day. GOOD STUFF.
Great recipe for meatballs! I used minced garlic instead of garlic salt, 1/4 tsp. of red pepper flakes (was adding hot sausage to the sauce as well and didn't want things too spicy), and used an egg in place of the skim milk. This was a nice change from my usual meatball recipe - thanks LTH!
LOVE! I've never been 100% satisfied with any meatball recipe until now. The kick from the crushed red pepper and hot sauce really make these something special. I served them on hoagie rolls with sauce and cheese. Delicious. I might even go so far as to say that they deserve a fist pump.... ;) Thanks LTH!
My kids was served this with Nana's Pasta sauce by EAKE, and my son said it was better then Subway's meatball sub. WOW, is what I thought. 3 of my kids had 2 hot dog size meatball subs a piece. And I tried the meatballs myself and thought it was delicious by slightly on the salty side, I think I would omit the salt the next time I make these(for my prefences) It had such a wonderful aroma of flavors. I really enjoyed it. However, my kids said it was slightly spice on some crunchy pieces but I guess that means the red pepper flakes. But all agreed it was loved. I think possibly use cayenne powder in the place of the red pepper flakes just for them. But I saw no problems with the red pepper flakes....but I have to apease to the children. I will so keep this recipe in my box, because not only was it good, it's the 1st meatball I've ever made that was cooked all the way through and moist, not hard or stiff. Thanks lovetohost.
I have had this recipe saved for the longest time, and I finally got around to making it. I followed this to the letter, and I can't fathom any changes I would possible make. Let me tell you a little something about me and meatballs- I have a torrid love affair with them. The ultimate in comfort food, I love them on top of spaghetti (all covered with cheese), on hoagies, and, if they are good enough, all by their lonesome. I made these knowing they were going straight into the freezer, but I had to try one. Then two. Then my kid wandered into the kitchen, and we talked shoes and boys, all the while stuffing meatballs in our faces. Yes. They are THAT good. I tried them on spaghetti- awesome. Next, I will create a meatball hoagie the likes of which would make an Italian Grandma weep. I love, nay, I ADORE these meatballs! Thank you lovestohost- there may be other meatballs in my life from time to time, but I will secretly be longing for these whilst I eat those lowly wannabes :)
These are the best tasting meatballs we have ever eaten!!! We followed the recipe as written and used a large cookie scoop to keep them equal shaped. The kids loved to roll them into a ball. They had tons of flavor, next time I might try to cook them in sauce for spaghetti and meatballs. However you use these you will not be dissapointed!! Great recipe.
I took a leap of faith and quadrupled this recipe and it was worth the risk! Sooo wonderful! I used ground sirloin. I was alittle worried about not using any egg but I followed the recipe to a "T" other than using fresh garlic and reducing the crushed red pepper to a 1/4 proportionally to suit my family. I made a pot of sauce and had pasta and subs last week. I intended to freeze them in bags but ended up making family size portioned containers and froze them in my sauce. Gave one to DD and she loved them. Each pound made a dozen meatballs slightly larger than a golfball. I have a convection oven so 15 minutes cooked them nicely. Thanks LTH, I will be making these again soon!! (As long as the fam doesn't OD on them in the mean time!)
Fantastic!! I have prepared dozens of recipes off of this site - some have even become staple meals at my home and I have never left a review. These meatballs are great! Only minor changes on my part. I used 2lbs lean ground beef and 1lb ground pork sausage. I basically tripled the other ingredients (I am not a seasoning measurer). I omitted pepper sauce and cut down on pepper flakes ONLY because of my kids - would have added if making for adults. I only double the seasoned bread crumbs (1 cup) and used oatmeal (1/2 cup) to finish what I needed, as I don't like the taste of the pre-seasoned breadcrumbs. Needed a little more milk. This made 40 meatballs larger than a golf ball. Filled my jellyroll pan. I baked for 10 minutes, then moved a little more than half of them to my pot of spagetti sauce to finish cooking on simmer. I finished baking the other half as directed and used them for meatball sandwiches the next day. For the meatball sandwiches, I LIGHTLY buttered split french bread, sprinkled with garlic powder, covered both sides with mozzarella and fresh parmesean cheeses and broiled till bubbly. put warmed meatballs on bread and drizzle with warmed marinara sauce - YUM! Next time, I will tear fresh basil UNDER the cheese before broiling. Thanks lovestohost!
We love these meatballs! We've been making them for over a year now and they are perfect for our family as my son is allergic to eggs and this is one of the only recipes I've found that doesn't include eggs. I decrease the pepper flakes to just a pinch since my three year old is eating them. They have a nice flavor compared to a lot of other meatballs I've tried that seem rather bland. Thanks for the recipe, LTH!
This meatball recipe is fantastic! For those that have reviewed my recipe reviews, I double or triple the garlic which I did for this recipe. Everything else, I followed to a T and then added 2 eggs which my Italian family has always done which bulks up the meatball a bit while baking. I then quickly put together a meat sauce with 1 Tbsp of extra virgin olive oil, 1 Tbsp of garlic, 1/2 cup of onions, salt and pepper to taste (let these cook until the onion has lost its whiteness), 1 C of organic ground beef (cook until brown), then added 1 24 oz can of stewed/chopped tomatoes, 4 fresh tomatoes in which I blanched, chopped, and added to the sauce, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 cup of red wine (the stronger the better). I then used the water from the blanched tomatoes to cook the Fettucine (which adds a delicious infused taste), and when the meatballs were done, I added them to the sauce. Dinner was great and I'll definitely be using the recipe again. THANKS!
I have been looking for a meatball recipe for as long as I've been cooking---at least 25 years! I can't ground pork where I live, so I used 80/20 sirloin. These were by far the best meatballs I have EVER made. I only used 1/4 tsp red pepper flakes and they were still too hot for me---but other than that, they were perfect. I didn't change a thing, except I used Club cracker crumbs instead of bread crumbs. These meatballs were reminiscent of Flora's, an old Italian eatery I frequented as a kid. I've been trying to reproduce that flavor. These are so moist, not dry at all (I mixed everything for about 20 seconds with my hand mixer to keep it from getting dense and tough). I cannot wait to try them on crusty Italian bread with marinara and melted mozzarella!
Delicious! Made these for my hubby and his father and they loved them! I used more than a lb of ground sirloin 90/10 and added more ingredients as needed. Mixed with sauce and served over pasta and it was an amazing dinner. Will definitely make again
LTH, I tip my hat to you and this recipe. I looked at these meat balls so many times, but have never made meat balls without eggs as a binder (or following a recipe-it's always a handful of this and splash of that). I bit the bullet and tried them. They are great!! Nicely spiced and they held together wonderfully. I had minestrone soup minus the noodles left over from the weekend. I pureed it in the food processor, added tomato paste and a few fresh tomatoes. Cooked the meatballs in the oven, transferred them to a crock pot with my new sauce and left them alone to get aquainted. Served over spaghetti with garlic toasts. My only regret is not trying these sooner. Next on the menu will be to master balls into Swedish meatballs. Thanks for the recipe.
Outstanding recipe! I'm not sure why other people choose to leave out the red pepper flakes and hot sauce. It does NOT make it spicy, it only adds an additional layer of flavor that makes this recipe even more awesome! Made them with spaghetti sauce and pasta and it was a big hit!
These meatballs were delicious! I've been looking for a good Italian Meatball recipe for a long time and I think I have found the one. Served on spaghetti for dinner and on good crusty rolls as leftovers the next night.
An excellent recipe, the only change I would make is to grate the onion to mix it more evenly with with the meat. Also, why salt then garlic salt? Maybe a grated clove of fresh garlic and then 3/4 tsp kosher salt.... We left out the hot pepper(s) because our young son was eating them as well. We simmered in sauce once cooked to add flavour to the sauce. Loved the tenderness and texture.
These were great! I wish I'd erred a little more on the side of spicy.. I didn't have red pepper flakes so I just added a few extra dashes of Crystal hot sauce, and I should have added more. My kids ate the snot out of them, though, had to cut them off so we could have leftovers. I did commit a sin though. *hangs head in shame* Instead of baking them, I seared them in a little olive oil and butter then just cooked them off in the sauce. In my defense, it's a trillion degrees here and the thought of turning the oven on upset my tummy! Besides, butter makes everything better!
We love meatballs. We haven't found a meatball we didn't like, until now. The bread crumbs and seasonings were over powering. I tried these a few different ways (on pasta, in a sandwich, ...) I'm sure there are tweaks I could make to improve it for our taste, but I'm just going to start over with another recipe.
My boys LOVE these-especially my 4 yr old! I decreased the red pepper flakes to 1/4 tsp & they had just enough kick for the kiddos. Thanks for another GREAT recipe!!
The only thing I do differently (this comes from a 100 year old family italian meatball recipe) is to make a well within the meat mixture and add the parmesan cheese, bread crumbs, milk and mix them up into a slurry...and wait a few minutes. Then combine this into the meat mixture, form into balls and let sit in the fridge for an hour to "set up." Instead of baking them, the cooled meatballs are added into spaghetti sauce that is simmering on the stove. Let the sauce and meatballs cook together (which I'm told from my Italian family that I married into) is the best way to avoid tough meatballs. I have to agree with them. After an hour on the stove with bubbling tomato sauce, the meatballs are fabulous and add flavor!
This recipe is/was absolutely wonderful.
I made these last night and they were amazing. "Mmmmm aahh these meatballs are deeeelicious" my boyfriend says. I did leave out the parmesan, because I didn't have any. I did a mix of spices for the Italian Seasoning, and used my homemade wheat breadcrumbs. I didn't bake them but did the technique of dropping them into hot spaghetti sauce and cooking them in the sauce. They were amazingly good. Thank you lovestohost this will be my standard meatball recipe!
That'sa spicy meatball...( in my "Old Italian Man voice") lol... Very flavorful and good!.. If you don't like spicy omit some of the red pepper/hot sauce but we loved them just as they are!... I doubled the recipe and served on whole wheat spaghetti tonight; we will probably use the rest for meatball subs tomorrow. My modifications were to omit the oregano because it's already in my Italian seasonings; I didn't have enough worcestershire so I used steak sauce... :)
I found this recipes a few years ago on this site. Everyone in my family loves it. When my son married two years ago, he made sure that he and his new wife got a copy and it is also a staple in their home. I always serve it with my home made sauce. I prepared these last year when my sister-in-law came from out of town. She ate them plain and just raved about them. You can't go wrong with this recipe. I try to watch salt content or all of my recipes so I use garlic powder instead of garlic salt. Also depending on who is eating with us, I sometimes decrease or omit the red pepper flakes.
I made these as written except for subbing garlic powder for the garlic salt, and they were wonderful. Doubled the batch as making twice as much takes no more effort, and I could tell by reading the recipe that I would probably like them. First night we had Meatball Nirvana Sandwiches, next night with pasta. Do try to mince the onion as small as possible to blend easily. This would probably make delicious mini-meatloaves, too.
I have never been able to make a meatball that I loved....until now!!! Very tasty:)
Simply delicious recipe, followed it to the 'T' HAD IT WITH SPAGHETTI :) HAPPY PEOPLE~
Kinda like the ones I make except for the hot sauce and hot red flakes. I put in 1 egg instead of milk; crushed crackers instead of bread crumbs.
Finally got around to making these. YUM! I went LTH style and used dried onions instead of fresh, cut back the red pepper a tad and omitted the hot pepper sauce, 'cuz I'm a little sensitive to spicy stuff. I was very pleased with the texture and taste. I made this along with Best Marinara Sauce and served over hot capellini. Thanks for a great meatball recipe, LTH.
this was okay. most deff. not the BEST like others are saying. we much prefer the jelly/bbq flavor of meatballs
Awesome flavor! I used 73% ground beef (only because I got 5 lbs for $6). I made meatballs of all sizes to freeze in sauce. I used disposable pans so I wouldn't have to scrub greasy pans afterwards. Will make again.
OMG!! This recipe deserves 10 stars. I reduce the italian seasoning to 1 tsp and the oregano to 1/2 tsp. I used onion powder in replace of the onion. I used 2% milk instead of skim milk. I used 1/4 cup of italian bread crumbs. I did not use red pepper flakes. I used the recipe for meatballs and get this...MEAT NACHOS!! For meat nachos you prepare the meat as usual but do not make meat into balls. Just leave the meat scrambled and put it an ovenproof glass pan or whatever you use to bake with. Let it cook for 10 to 15 minutes in a convection oven or in a regular oven it may take up to 20 minutes to be done. I love you lovestohost for this recipe.
Onions did not cook so they were crunchy. I would cut down on the oregano.
Yum yum yum! Made a bunch for my hubby who lives to have bucatini and meatballs after hockey tuesday nights. Instead of buying the frozen ones I always do I thought I would give these a try. So happy I did. He loves them and I made enough to freeze :). I did half beef half pork and they are fantastic!
These are fantastic!! They have a little kick to them which makes them so yummy! Double or triple the batch and have some at the ready in the freezer. Freeze individually on a jelly roll/cookie pan, once frozen store in freezer bag. You won't regret it!!
Meatballs were ok wont make again.
They had good flavor, but the texture was really soft. Kind of like Chef Boyardee meatballs. But I do like the idea of baking the meatballs and adding onions and cheese, but I definitely won't be adding the bread crumbs or the milk next time. I just don't see a good reason to ever put MILK in meat.
I can't give this less than a 5. Even though I thought the red pepper amount was a wee bit too much (& i LOVE spicy!), hubby is still raving over these & devouring... Total winner for a recipe! No complaint on his end... Perfect bake time, perfect taste- WILL be making these again! Only thing i did different was top w/ a bit of bbq sauce & broil for 3-5 min on lower heat after the sauce topping. Turned out PERFECT! Applause for the perfect meatball recipe!!! Many thanks... :)
Yum! I made these for a meatball sandwich & they were delicious! I decreased the red pepper flakes a tad, as my husband has a hard time with spicy, and just added a few dashes of Rooster hot sauce which I think you find in the asian foods aisle. We both LOVED them! Thank you! Also so easy to make! (I use a icecream scooper for ease in putting them on the pan)
I followed this recipe right to the t. These meatballs were not good! I make meatballs all the time... and decided to try this recipe.... boy was I disappointed.... I will just go back to my other usual recipes... they are much tastier and better. I think this is the first review I ever posted this low!
I made these exactly as the recipe read. Nobody would eat them. The seasonings are way overpowering, and they are very dense. I will not be making these again. Not sure what to do with the leftovers. Sorry.
The meatballs turned out great, but I found the italian seasoning and oregano to be overpowering, so I'm reducing the amount of those two seasonings the next time I make this.
These were awesome - I reduced the ital. seasoning by 1/2 tsp. and the oregano by 1/4 tsp., based on my taste preference... this will be my go-to recipe! I froze most of them and they've been great to pull out a few at a time to throw into my pasta sauce or make a meatball sandwich. YUM!
For once, I followed LTH's recipe to a "T". Absolutely wonderful! Here's some FYI's that might help. I used an ice cream scoop to form the meatballs. I ended up with 17 fairly uniformed 1 1/2 inch balls. Baked for 22 mins. - perfect! This recipe sets the standard! (Add 1/2 lb Italian sausage, 1 tsp salt, 1/4 cup dried onion flakes, 1 tsp fresh garlic. Delete 1/2 tsp salt, 1 SMALL ONION, 1/2 TEASPOON GARLIC SALT, and change to 1/4 crushed red pepper flakes.
I really enjoyed these. I made them with ground turkey and isntead of the cheese I used nutritional yeast which gives a cheesy flavor. i got occupied when I was making these and overbaked them.. my own fault. When I reheated them the next day, I reheated them in some chicken stock on the stove.. not dry anymore!
This is a great recipe. I doubled it because I had a pound of italian sausage I needed to use. And I used fresh garlic, just my preference. These were really easy to make and with doubling the recipe I ended up with 72 meatballs. cooked 24, shaped and froze the rest on a cookie sheet then when frozen put them in a plastic bag. Will never buy premade meatballs again.
This is my go to Meatball recipe for now. I cook them in a muffin pan. Size of meatball dictates what size pan I use.
I made this recipe with venison mixed with a small amount of beef fat. I was worried but they turned out great!
OK...these are the best meatballs ever, bar none. I used half ground beef & half sweet Italian sausage and decided to take the advice of the reviewer who recommended ricotta cheese in place of the skim milk - definitely a good idea! My husband loves them and I have found the most perfect meatball recipe known to man - thanks, LTH!
These were without a doubt the worst meatballs I have ever tasted. To describe what was wrong with them would simply be to say - try some other meatball recipe. I had to give them 1 star to get this rating on the site - would have preferred a -5
Nice and moist, you can really taste the parmesan...mmmm! Made with Aunt Cathy's meatball sauce May 2012
This got rave reviews from the family! I've been looking for the "perfect" meatball recipe for a long time & I've finally found it! I doubled everything since I have a large family to feed and I did omit the hot sauce, though I think I'll give it a try next time & see if anyone notices.
These were just ok for us. I was really expecting an outstanding meatball, but I thought they lacked some flavor. I'll keep looking for the perfect meatball recipe.
What a great meatball recipe! I've never made meatballs from scratch before & this recipe was super easy! Like the other reviewers suggested I substituted an egg for the skim milk. Instead of the ground beef, I used ground turkey to make it lighter and healthier! Delicious! :)
Kevin thought these rocked.
I made these tonight exactly as the directions say and I am shocked that so many people liked them. I like spicy things but these were too much. My kids said their lips were burning from them. They were too dense and spicy and also a bit salty.
i'm amazed by the very high ratings on this recipe. these meatballs had a very bizarre flavor - i can't put my finger on the culprit but suspect it was the worcestershire? i did think the texture of these meatballs was half decent, but not enough that i'd try tinkering with the flavor to make them right. perhaps they just weren't our taste, but i can say for sure i won't make these again. i think the fast and friendly meatball recipe is far superior to this one.
Awesome meatballs! I like to double the recipe and keep some in the freezer. Great flavor with a good kick! My only addition is a few grinds of black pepper (I know how much YOU love that) hehehe!! ;) LTH, thanks for sharing your recipe!
Wow, these were really good, and worth it!
Best meatballs I ever made! I was worried that they would crack, get crusty or become rocks when baked but NO! They held their shape beautifully, stayed soft and didn't crack at all. I cooked all day in my crock pot with sauce and they didn't fall apart! I added black pepper and used fresh bread crumbs from bread I had made - not store bought dry crumbs in a can. I upped the red pepper as we like HOT! Thanks LTH - these were just delicious!***8/13/11 Still my favorite meatballs! :)
This is an amazing recipe! I LOVE the flavor of these meatballs but have to cut back on the red pepper for my children. I have also been using this recipe as a meatloaf recipe as well!
I love meatballs, but these weren't that special in flavor for me, besides being a tad salty. But a good basic recipe to play with and experiment with.
I made this recipe exactly, and they turned out great! Very flavorful. Next time I would grease the pan before cooking, as they stuck to the baking sheet. Otherwise, awesome! Definitely will be adding this one to my collection.
Excellent tasting meatball! I will make these again. Easy to make and pleasing to the whole family.
These are very good! I used fresh, minced garlic instead of garlic salt. I add extra hot pepper sauce as I like my meatballs with a kick. The flavors all blend nicely together and cook perfectly at the suggested time/temperature. Make sure to take the meatballs out half way through baking and flip them so that both sides brown.
forsure these are yummy meatballs...we really enjoyed them...the recipe is similar to mine but way better...so i was not afraid...hehe and it was the first time i didn't use an egg as a binder and they held together so well...the flavour was outstanding the dh said and forsure wants me to make them again and i agree...and i liked baking them in the oven...dunno why i haven't thought about that before...;) so we had a really good spaghetti and meatball supper...thanks lth for the recipe...
These turned out quite well. For the most part I stuck to the recipe, except that I used turkey ground and so also did not use Worcestershire because I wasn't sure how well it would pair.
Very good and easy to make. My picky son had seconds. I used less chopped onion but other than that followed the recipe.
I have now made these 3 times, and we love them. I usually use ground turkey over beef for lower fat content, and they are great anyway. I have made them with spaghetti and sauce, and also with bbq for an appetizer, and both ways are just wonderful. In fact, these taste so good, that we really like them plain with no sauce as well. Thanks for the ultimate meatball recipe that I will probably use for years and years.
Even when I choose recipes that have been rated highly, I always look through some of the reviews to see what suggestions others have to make it better. For this 1, I couldn't find any suggestions (except maybe cutting down on the red pepper flakes which is a matter of preference), which made me a little skeptical, but I moved forward with everything exactly as prescribed. To my delight, I am in COMPLETE agreement with everyone about how tastey these are. I didn't find them to be salty, usually I add seasoning all to all recipes, even when not called for, but didn't need to in this case, and although a little spicey (which I like) even after cutting down on the red pepper flakes to appease others. Thanks SO much for sharing!
These were good, and easy to make. I've always baked my meatballs, I just really like the texture much better than fried, and cooking them raw in the sauce grosses me out. I followed this recipe exactly, with the minor exception of using 1/2 tsp red pepper flakes instead of 3/4. The 1/2 just looked like plenty. I like the texture of the meatballs made without egg - they're not as mushy as the egg ones can tend to be. The only real problem I had was with the 'tangy' ingredients - the worcestershire and the Franks. I didn't think they combined well with the other flavors, and it was even more noticeable when the meatballs were added to red sauce. That's really the only change I would make. It doesn't need an egg, they won't fall to pieces without it. All in all, a good recipe and one I will probably use again, with the minor changes above. Thanks a lot for sharing, it's much appreciated!
I was looking for a main dish to have with macaroni and cheese that I was craving, and I thought of meatballs. However, I didn't know WHAT KIND of meatball I wanted to make - Italian, Swedish...? My husband then found this recipe and decided to make it since I was in charge of the mac 'n cheese dish. Oh my goodness. This did NOT disappoint. These meatballs were so delicious I didn't even need any sauce to serve them with. They were moist, perfectly cooked but not overcooked, with great flavor balance and texture... and a nice, subtle, palate-warming heat at the very end of the bite right as you swallow. Basically - these meatballs are amazing. If you're looking for a basic go-to meatball recipe, look no further... these meatballs are ANYTHING but basic.
I was skeptical about a meatball recipe that didn't use egg, but I decided to follow the recipe exactly. These meatballs are phenomenal!!! Best I've ever had and also got rave reviews all around, even from the picky eaters.
Very moist! I did add 1/2 cup diced red bell pepper and one egg (I've never made meatballs without an egg). A very simple and delicious recipe!
This was a fantastic recipe. My second time making meatballs and this was a great guide. Very flavorful which is what I wanted in a meatball. It does have a kick which my daughter loved! But if you're a lightweight like me, just be aware. A couple of things that I did different. Doubled recipe and used half ground beef(80/20) and half ground sausage (oops, meant to grab ground pork). Added 4 tbsps of fresh parsley (had it, wanted to use some), eggs instead of milk (2 total), used minced onions because I didn't have any fresh but used freshly grated Parmesan because I DID have some of that. I followed the spice portion as best I could with a few minor changes to accommodate what I had available. I used the marinara sauce recipe from Italian Spaghetti Sauce with Meatballs and made meatball subs out of the combination. YUM!
husband loves...they didn't stand a chance, thank you
Really good, really easy! I think you should roll the meatballs over about half way through baking, though.
I think this recipe calls for way more oregano and Italian seasoning than I care for. I'll try them again but cut those measurements down. They cooked up nicely and held together though :)
I made these with Italian seasoned lean ground turkey and left out the pepper flakes and hot sauce (for my daughter). My carnivorous husband didn't even know they weren't made with beef! The whole (picky) family loved them. Thanks so much!
This was delish!!
Despite the rave reviews, I made a couple of alterations: I doubled the recipe and used 1 1/2 lb ground beef to 1/2 lb very lean ground pork for some additional flavour and it was fantastic! I also baked the meatballs for about 20 minutes and then added them to a homemade tomato sauce and let them simmer for about 2 hours on low heat (had some extra time on my hands!) - the result was incredible.
Very good, made them into a meatball sub! Whole family loved them. A tad on the spicy side, but still really good!
Love'em! I doubled and used half beef and half pork and granulated garlic instead of garlic salt. I also omitted the hot sauce but love the red pepper flakes. I omitted the oregano...the Italian seasoning was enough for us. I really like meatballs without egg and these are a keeper! They freeze beautifully!
these were good meatballs but they were a little spongy-loved the flavor though
I am sorry but these was not brilliant for me, they were not what I'd describe as meatballs at all - they were very salty and dry. I was very disappointed as this recipe had been so very highly rated - I guess my expectations were way too high!
These meatballs are definitely full of flavor. The recipe calls for a "small onion" but does not mention how many cups. We thought there were too many onions and way too much italian seasoning.I believe this would be a much better recipe if you reduce the amount of italian seasoning (I think 1/2 tsp would be plenty) and cook the onions beforehand (using 1/2 C diced).
I am not rating the taste because I used pre-seasoned hot italian chicken sausage instead of beef so I didn't add any spices to it. (Amazing that way...) But I am rating this on the texture and way it stayed together, which was great! Perfect ratio of the bread crumbs, meat & milk. I also loved having the parmesan cheese in it.
Another outstanding recipe. Made this exactly as written except i only added 1/2 tsp crushed red pepper flakes. This is a keeper.
YUM! These were great with red sauce and spaghetti, and would make amazing meatball subs. My daughter also enjoyed them dipped in her favorite condiment she calls 'Metchup' (ketchup & mustard mixed together--LOL). Thanks for sharing your recipe LTH!
Nice consistency. Flavorful, a little hot, maybe too much for the faint of heart. If spicy doesn't suit you, I'd leave out the red pepper flakes.
DELISH !!!! - do not change a thing.
These were terrific! Perfect for hearty meatball subs. I doubled the recipe, cut way back on the pepper flakes (as I had littles to feed), and used panko for the breadcrumbs. They were the perfect texture and held up well on our portugese rolls.
I am surprised these didn't taste like nirvana. From all the reviews, I thought they would be the best I ever had. They didn't come close. I think there are just way too many seasonings mixed in them. They were o.k., but I will never make this recipe again.
Over the Top Wonderful. Lots of flavor,with a little "kick", easy to prepare and bake. These meatballs are very versatile with red sauce, gravy, and even as an appetizer with a dipping sauce. These will be the only meatballs I will make. I usually double the recipe and freeze for future use. We prefer our meatballs on the softer side, so Once the meatballs are formed I add a 14oz. Can of plain tomato sauce, cover and bake at the original time and degrees. These are hands down the best meatballs. Thank You for Sharing.