Like everyone else, I think this recipe needs a little tweaking. I took cues from other reviewers and halved the recipe, added egg, reduced the oregano, omitted the parsley altogether, and cooked them for a grand total of about 30 minutes. I thought they were a bit bland. I'm thinking of using Italian bread crumbs instead of plain ones, and probably adding some extra garlic or maybe some garlic salt. I think they will be Ok! ---------------------------- OK, I made these again last night with some variations and they turned out FANTASTIC!!!! I used 1 lb 96% lean ground beef, 2/3 c. Italian seasoned bread crumbs, 2 cloves of garlic, an egg and 1/2 envelope soup mix. Browned them in a skillet and my husband thought they looked a bit dry, so we put in about 1/2 c. water and covered the skillet for about 10 minutes. They were completely cooked through, very moist and delicious! No need to put them in the oven at all if you are in a hurry (we had just come home from the gym and we were starving!). Will definitely make these again.