The Best Meatballs You'll Ever Have

I am very picky when it comes to meats and meatballs in general.I have to say that the title does not lie.I think these are the best meatballs i ever had.Since finding the recipe a feew months ago I have made them at least a dozen times.I did a few things different though.I added one extra clove of garlic per half pound of beef.I also did not follow the directions very well and actually mixed the butter and olive oil right into the whole mixture.I also added grated parmesan cheese as well...I then put them in a shallow glass baking dish with vegetable spray and baked them in the oven on 370 for 15 minuntes.After this I take them out along with all the juices in the bottom of the dish and cook them in plain old spaghetti sauce for about 15 minutes.The flavor goes into the sauce and is AMAZING.The meatballs end up being so tender that they just fall apart.I also made these for my girlfriend and she loved them just as much...THANKS ALOT for this awesome recipe! One of my favorite things to cook now !!!!!

These are awesome meatballs!!! My husband has had me make them 5 times in the last week. Instead of frying them....I place them on a broiler pan and bake at 350 degrees for 20 minutes. Then I broil them for 5 mintes, flip them and broil another 5 minutes. They are perfect!!! I hate meatballs, but the first time I made them my husband and I were fighting over the last few.....we eat them with nothing on them....we would not want to ruin a perfect flavor! Thanks for a great recipe! PS- I have tried them on the stove and I agree with the other posts...do these in the oven and you will not be sorry...this is the best...made them again tonight and did it all in the food processor I got for Mothers day....try them....they ROCK!!!

Best texture, YES! Melt in your mouth meatballs! Best tase, NO WAY!! These were spicy which was ok but the mustard and worcestshire was way too much! Next time I'll omit mustard and use maybe 1 TBSP worcestshire. I ran out and used less than 2 TBSP this time and it was still overpowering. I will also cut the spices in half next time, I prefer good flavor over spiciness. Also used the oven.

Yep! They're right! These are the *best*! I baked mine in the over for 30 minutes at 350 rather than on the stove. We really enjoyed these!

I had to make a few changes based on what I had, but still excellent overall. We like spicy food, so I didn't think this recipe would disappoint. I had a huge quantity of ground chuck to use up today so I made a double batch. I used Italian seasoned bread crumbs rather than the crushed croutons. I also used Spicy Brown mustard rather than yellow. This recipe seemed to call for too much Worch. sauce but it worked and possibly is the key to the moisture of this recipe. I baked these for 20 minutes at 375F, on foil lined baking trays. I should have swapped the trays positions after 10 minutes as one tray was more done that the other, but no biggie. They had a nice kick but didn't seem overwhelming to me. I wasn't sure what Cajun Spice was, and I had a lot of spices in store, so I used one packet of Emeril's essence for a double batch of these meatballs. The meatballs are currently being "individually" frozen on the same trays so I can bag them for later. Thanks for a nice addition to my recipe file.

Mmm...very tasty. Instead of crushed croutons, I crushed ritz crackers and added some dried parsley and basil. I used Creole seasoning instead of Cajun, and my mustard was of the dijon variety. Instead of cooking them on a skillet (no patience for that constant turning), I baked them in the oven at 350 degrees for 35 minutes and they turned out perfectly. The end result was very good and I will definitely make these again.

These are absolutely delicious. At first when I saw some of the ingredients (mustard, red pepper flakes), I thought, these can't be good in spaghetti sauce. But they're great! All of the flavors of these particular ingredients blend together so well that they'll probably be good in any sauce. I've used them in spaghetti and also a ketchup/brown sugar/Worcestershire sauce. They're outstanding! I did not pan fry these, though. I just put them under the broiler for about 15-20 minutes, and then tossed them into my sauce. Also, I don't keep any Cajun seasoning on hand, so I just used good old salt and pepper. Works every time!!!

My husband, who usually doesn't care for meatballs with his spaghetti, declared these the best (even better than his grandma's). I was worried that the cajun spice wouldn't compliment the spaghetti sauce, but it was fine. I used very lean ground beef, browned the meatballs in the oven at 350 for 15 minutes, and let them finish cooking in a slow cooker with homemade spaghetti sauce for 2 hours.

I had to substitute extra bread crumbs for croutons, and used cayenne pepper. I also, because I just have always liked the flavor it adds to meatballs, added 2 tbs of brown sugar (adds some sweetness to the spice) It was added to our spaghetti sauce, and it was an H E double hockey sticks of a meal! Thanks for the recipe!

love these and I love spice so I add a little more pepper and chilli I even love them cold the next day in a picnic lunch.

This is a great recipe...very tasty!, I made a few changes...left out pepper and cajun seasoning and added a tblspn of parmesan also substituted around a tblspn of onion powder for the onion. My fiance thought I slaved over these but what he don't know won't hurt'em!! Thanks for sharing!

These were good, omitted the hot spices. There's a little kept secret Italians use when making meatballs...add a about 1/3 cup of water, yes water, to your meatballs. Raw meatballs should feel wet and soft, and you'll be amazed that your cooked meatballs will come out soft and tender, not dry. Try it, you'll be amazed.

We weren't fans. The Cajun spice didn't work for us, nor did the overwhelming taste of mustard. If you were to remove those two items, you would be left with a bland product. They fared slightly better when served with a brown gravy than they did with tomato sauce and pasta, with which the flavor was decidedly incongruous. They left a very strange aftertaste, and after trying them those two ways, hoping to salvage them, we ended up cutting our losses and pitching them.

Incredible! Second time I've made these and got rave reviews again! A few minor modifications-used seasoned bread crumbs instead of croutons, doubled the recipe and used 1 lb ground beef and 1 lb hot Italian sausage but omitted red pepper flakes since I used the hot sausage. Also added 1/4 cup(ish) of diced green pepper. Used a pampered chef cookie dough type scoop to make them (sooooooooooooooooooooooo easy and fast!) and baked 20 minutes at 350! Incredible!

Awesome!!! I stuck to the recipe as-is, and tossed them into my crocked spaghetti sauce for an hour after they were done browning in the skillet. By FAR the BEST meatballs my family has ever had, they are still licking their plates! My husband gives it an A+!

These really are the best I have had!! I am impressed!! I love garlic, so 3 cloves sounded better to me and I used shallots instead of onion because I had them and they have a sweet delicate flavor. I Cut back on the worchester to 1 Tbsp and 1 tsp on the mustard. I added about 1/4 cup grated parmesan. I baked them at 350 for 30 min., so didn't need to use the olive oil or butter. They turned out perfect and are an awesome stand alone snack. They made my spaghetti over the top!! Thanks for the great recipe. Try these!!

I made these meatballs exactly as stated. They are quite good, but not the best I have ever tasted. We ate them alone; they were flavorful enough to do that! Next time I will try them in a meatball sandwich with pizza sauce and mozzerella cheese. The texture (soft inside) is different than I am used to, but definitely not dry. We did not think they were too spicy - they could even use a bit more spice if used as an appetizer. Thanks for the recipe!

These meatballs are definitely delicious. I have been asked for the recipe multiple times and my husband wont eat spaghetti without them anymore. I did change a few things though. I left out the mustard as I don't care for it and used Italian bread crumbs instead of crushed croutons because that's what I had on-hand. I also followed the advice of fellow reviewers and baked them in the oven at 350 for 30 minutes. Way easier than the stove I would just recommend lining your pan with foil for easier cleanup. Thanks for a great recipe the flavor is amazing.

Hubby likes these and that is rare.

This was my first attempt at making meatballs, and they turned out great! Instead of beef I used ostrich (yes, ostrich ... the taste and texture are identical to beef, but much healthier and leaner). The spices combined well and the texture was great!

I was a little suspicious of the recipe name but I have to agree. They were wonderful. I was planning a large family gathering and wanted something I could make ahead and re-heat the day of the party. These seemed to fit the bill. I did a test run for friends ahead of time. I'm glad I did! Everyone loved the meatballs but my 91 & 92 year old grand parents would not have liked the red pepper flakes. I omitted that ingredient from the version I served my family. I baked the meatballs rather than frying since I was making these for 17 people and time was an issue. Everyone asked to take home leftovers!

These were really good. I did not have crutons so I had to substitute breadcrumbs. I did a batch with ground meat and a batch with turkey. Both were very flavorfull. We will definitely be making these again!! Thanks for the Recipe.

These were pretty good. Be sure to crushe the croutons AFTER you measure out the 3/4 cup. The mustard flavor is a tiny bit too strong. I baked mine for 40 minutes at 350.

Fitting title! I NEVER enjoy meatballs, but these could be addictive! I baked them at 375 for about 18 minutes on a foil-lined pan. If your meat is very lean, I would recommend greasing the pan (wish I did). I also think I will mix a little more next time; generally the rule is to be gentle with ground meat to avoid toughness, but undermixing these balls leaves them so tender they fall apart. Oops, I forgot the Cajun seasoning, and I had to leave out the pepper flakes on account of the little guys, but it was flavorful and well-spiced nonetheless. The dominant taste is indeed mustard and worcestershire (so do use a good kind- I used the classic "Lea & Perrins"), which is actually a better combination than you would expect. However, if worcestershire or yellow mustard is something you are absolutely certain you do not enjoy, then I think halving both of those, or just the mustard, would be fine. Next time I am going to try a different mustard.

I would agree with the title of this recipe- these are the best I've had! We'll never buy frozen meatballs again. A few things I adjusted to fit my family: I always saute the onions and garlic first, and substitute ground turkey to lower the fat. Actually with all the flavor in these you can hardly tell the difference when I use turkey. I bake them at 350 for 20 minutes instead of frying them, and triple the batch to freeze the extras for a quick weeknight meal.

very yummy. I doubled the recipe and substituted the croutons with a cup of bread crumbs, added tsp of Italian seasoning, and did not double the mustard. this is definitely a recipe to try again.

A great tasting recipe. I followed the recipe exactly as written. I did have trouble sauteing them so in the future I will cook them in the oven at 350° for 15 minutes, then add them to my homemade spaghetti sauce where they can simmer for a while. I plan on adding this to my regular rotation.

Easy, fast, tasty and down right good. Thanks for sharing will keep forever.

I have never made meatballs before so I decided to go with this one as my first timer. Let me just say that there are no words to say how wonderful these actually were. I was so impressed!! We like spicy foods so the spices worked in nicely. I also made them in the oven like the others suggested and they came out perfectly. Thanks a bunch for this recipe. I will make these again...Yummmmmy!!

These tasted good but fell apart while cooking.

We didn't care for the taste of these meatballs. They did not mix well with pasta sauce & were over-seasoned as written. The large amount of Worchechire (okay, I've never spelled it out) sauce made a funky taste - kinda sour. Not what I want in a meatball sandwich. Edible, not delicious - sorry...

I love these meatballs. I do without the butter and substitute a few drops of hot sauce for the Cajun seasoning. Also possible to bake in the oven. Enjoy!

On basis of the reviews I made a double batch of these. Don't be afraid of the spice here...the combination works very well. The only alteration I made was baking at 375 instead of sauteeing. Very flavorful and with terrific texture! Next time I will probably add parmesan cheese...thank you!

Very Very good. Best I have managed so far. But... there seems to be a lack of a Italian herbal zing zing to the taste.

These were great! I omitted the red pepper due to being afraid it was going to be too spicy for the kids. I used the crushed croutons, but I think next time I will use breadcrumbs. I made a batch and froze a batch for future use!

Made mini meatballs with these and then coated them with bbq sauce. Yummy! taking them to a party tonight. Thanks for the great recipe!

My husband who does not like meatballs loved these. They were moist and wonderful. I sauteed on the stove then popped in the oven for 15 mins at 350° then topped with homemade spaghetti sauce and cooked for another 15 mins. Fabulous!

Cheers to you Bearnesta! My family devoured these meatballs. I really enjoyed the little zip I got from the hot pepper flakes and cajun seasoning. I have been making the same old italian type meatballs for years and needed a change. Yours are wonderful, tasty and exactly the change I needed! ABSOLUTELY DELICIOUS!!!

Doubled this recipe and pretty much followed to a T. The only changes I made were to use loads of onion powder in place of the raw onion-I was afraid they would be crunchy, and that my 4 yr old might protest. :). Also baked at 350 for 30 minutes instead of frying. Turned out good. Not the best I have ever had, but definitely good enough to use this recipe again. Oh, and I served mine with a homemade onion and mushroom gravy on the side. Very comforting!!

Great flavor. Very spicy. I might cut the red pepper flakes down just a bit next time. I made these small for appetizers and used the sauce from Cocktail Meatballs I and they got rave reviews. I baked them in the oven for about 20 minutes at 350°, poured the sauce over them and put them in the refrigerator overnight. The next day a couple hours before my party I put them in a crock pot to cook on low. Very easy make ahead appetizer for a party. Will definitely make them again.

Very good! I added a little sugar to the mix to balance out the flavors other than that it was perfecto!

I thought these were really good! I did'nt add any of the red pepper flake for the fear of them being too spicy for the kiddos. I browned them on the stove top and finished them off in the spaghetti sauce. They were so tender and moist! Great recipe!

Wow, these were really good! I also baked them (less time-consuming) and followed the recipe exactly, except a added a few shakes of Italian seasoning. The great thing about these is that they are really versatile; you can throw them in marinara, BBQ sauce, gravy, etc. Thanks for sharing this!

The only change I did was 3/4 cup crushed up spicy pork rinds in place of breadcrumbs because I'm on a low carb diet. My mom dunked hers in barbeque sauce. Delicious!

A good recipe for some tasty homemade meatballs. These are good with a spicy bbq sauce. .

I would not say these are the best I have ever tasted, but they are pretty good. I only have dijon in the house so I substituted the yellow mustard for that. Plus no sweet onions in the house so I used green onions instead. I probably could have left those out. Other then that, I crushed my own fresh garlic and baked in the oven until done and placed them in my spagheti sauce. I like the use of crutons though. I will try these again but a little different next time.

These meatballs have incredible flavor. I doubled the recipie and only put in one and a half tsp. of red pepper; they were spicy and good. I took the advice of other posters and baked them at 350 for 30 minutes. Once cooked, I added them to my basic spaghetti sauce and simmmered it for about an hour. I decided that I'd make meatball hoagies. Yummy! Once the meatballs and sauce were done cooking, I split up some good, crusty bagettes, added the meatballs a little sauce, motzerella and parmesean. Incredible. Everyone loved them and I have left overs for spaghetti.

Recipe is perfect do not change a thing!!!!

We had these meatballs in a marinara sauce on top of spaghetti. I did take a different approach to cooking these. I first browned them on the stove and then cooked them in the sauce in my slow cooker. They were very moist and tender. The only thing we didn't care for was the Cajun seasoning. But that may be because we were looking for more of an Italian flavor to go with the sauce instead of a Cajun one. Still a really easy, great meatball recipe.

I always say that meatballs and sandwiches are alike. It's hard to mess them up but to make them amazing is even harder! Well - these meatballs are AMAZING!!! I had a few additions of my own but the Worcestershire sauce and the mustard really brought this together!! I'm deathly allergic to pepper of any kind (weird I know) so I left out the Cajun seasoning and the red pepper flakes and instead stepped it up on the garlic as well as used spicy mustard instead of regular. Also, because I didn't have croutons or Italian breadcrumbs (I simply grated dried out whole wheat buns) - I added a whole bunch of different seasoning to taste (eg: basil, marjoram, cumin, parsley, etc - just pick what smells good to you!). I also caramelised the onion before mixing it in(I didnt measure it to 1/4 cup but simply used the entire onion of medium size). I made the mistake of adding a bunch of salt because I forgot that the mustard and the Worcestershire sauce would have lots in it. It wasnt bad and definitely add some, as the recipe doesnt mention any but just remember about the other ingredients ;) And of course a touch of cheese, I did not have parmesan so I used grated gouda. And finally, just as everyone had mentioned, I baked them in the oven at 350 for 25min and then scraped the meatballs and the juice from the pan and into the saucepan with the pasta sauce - YUM YUM 1,000 times YUM!!

very good! my guests loved them

Ew ew ew!!!! The texture was ok, but the taste... lets just say I disagree with the other reviewers! I love mustard, but thought the taste was grossly overpowering here. Not good at all. Thanks anyway, but I will never make these again. They went in the trash.

Yum!!! These were so good and moist. I left out the red pepper flakes and cajun seasoning. I also cut back the Worcesterchire sauce to 1 tablespoon since there were complaints about it being too strong. In place of yellow mustard I used spicy brown mustard. And I also substitued minced onion for chopped onion and garlic powder for garlic cloves. I baked these for 30 minutes on 350, flipping them half way through.

very good recipe! i was missing some ingredients, so i used what i had and they still turned out really well. i baked mines for 25 min at 375 degrees instead of frying...frying meatballs takes forever and you have to keep turning them, plus they get super greasy. baking solves these problems! you can freeze them up for later use, too! highly recommended!

I agree that this is a GREAT recipe! I omitted the red pepper flakes, just because I'm not sure how my 5 year old would react. Maybe on a mom and dad night I'll make this with them, just to see! But everybody in the house loved them! These would be PERFECT for use on a meatball sandwich. I love that they're not the traditional meatball with thyme and basil and blah blah blah! Loved it!

We did not care for these. I followed the recipe, except I baked them. I think it could be due to the large amount of worcestershire sauce, but I'm not wasting my time to try it again with less!

I guess I'm one of the odd girls out. I did't care for these at all. I like spicy but I didn't care for the spices in this recipe. I would leave out the mustard and cajun spice just because it didn't give it a good taste. I was so excited to make them because I'm having a spaghetti and meatball dinner for about 30 people for my husbands birthday and I wanted to make a good impression. I'm glad I tried the recipe first. I baked them on 350 for about 40 minutes and that turned out okay.

These were just OK. There were good but not good enough for a higher rating.

Not good. Both my husband and I are Italian and I have several meatball recipes. When trying these, I did not expect them to resemble meatballs, in the traditional Italian sense. That being said, the texture was off and the flavors did not blend at all. I am sorry, but I don't think these would fair well in any kind of sauce or recipe.

Very good and moist. I baked at 350 for 25 minutes and they were perfect. As a family who likes spicy food, I found them a little too spicy. I would cut the red pepper flakes in half. If you are a family who doesn't like spicy food, cut it out altoghter, as the cajun seasoning and other stuff adds plenty of kick. I will be using this recipe from now on...

I cooked them in the oven like other reviewers suggested... 400 degrees for about 15 minutes... then simmered them in sauce for about ten minutes. They came out very good, I will be making these again.

I was looking for Italian meatballs. This makes a better hamburger which is probably what I will do next time with this recipe. The kids enjoyed it but it wasn't what my husband wanted me to make with lasagna.

My family loved these meatballs. As suggested by another reviewer I actually mixed the butter and olive oil right into the whole mixture. I then put them in a shallow glass baking dish with vegetable spray and baked them in the oven on 370 for 15 minuntes.After this I take them out along with all the juices in the bottom of the dish and cook them in plain old spaghetti sauce for about 15 minutes. I received rave reviews. In the future, I would like to use a meat mix that includes ground beef, pork and lamb that is available at my grocery store. Very good!

THE BEST MEATBALLS!!! I baked mine 25 minutes & PERFECTION!! Tip for those like myself who hate scalding your hands to get them clean after making meatballs - DISPOSABLE SURGICAL GLOVES!

These were very good! I made them in the oven using a broiler pan and then simmered them in store bought sauce. The meatballs were great but what they did to the sauce was incredible. The only things I changed was that I used a little less cajun seasoning and Italian bread crumbs instead of croutons. I will definitley make again.

Wow! These are awesome! I just made these meatballs and so far have eaten 2, just to "test" them :).They're super moist and have such a nice flavor, nothing to strong but not at all bland. The only things I did differently were to use bread crumbs instead of croutons, omit the red pepper flakes (I had none), and bake them at 350 for 20 minutes, then broiled for 5 minutes. I can't wait to serve them for dinner!

These meatballs were mealy. We could not get past the taste of Wocestershire sauce - it was overpowering and not something you want on pasta!

These are not the best Meatballs I've ever had. I will not be making these again.

Was delicious!!! Made them twice now, once for Meatball hoagie sandwiches covered with three cheese spaghetti sauce, Italian Blend Cheese on a toasted Hoagie Roll; othe time was for spaghetti.. YUMMY! Thank you :)

This definitely has a kick...it is spicy, but more medium than hot. I baked these on an aluminum foil covered pan for 25 mins....they had an internal temperature of 165 degrees. I put them in spaghetti sauce and simmered for a few minutes. Then put them on a bed of spaghetti. Very flavorful.

These were excellent, but I should have read the reviews first because I think that baking them would have made them turn out better. They would also be less greasy. I didn't have any red pepper flakes, but that was okay because as I thought the cajun spices (Tony Cachere's)by itself was delicious, although I added an extra 1/2 tablespoon to the recipe. Also, I didn't think that there was enough bread crumbs, so I think next time I will add 1 cup of seasoned breadcrumbs instead. I think that it will make them better!

The Best Meatballs You'll Ever Have Haiku: "Title challenges. But these can't quite meet that boast. Not bad, but not great." 1. Cajun Seasoning doesn't jive w/ yellow mustard and meatballs. 2. Totally falling apart when cooking in skillet (Maybe I should've baked?) 3. These can't compare to AR's "Meatball Nirvana." I'm glad that I had super-tasty homemade spaghetti sauce to eat these with, or I would've been even more disappointed.

Sorry, can't say I agree... For some reason the mustard taste really stands out. I did bake them to make it easier to prepare, and went light on the red pepper flakes because of the kids.

Yo, these are killer! I'm Italian, so I added 1/4 lb of sausage and halved the Worchestershire Sauce to avoid an overly salty taste. Also, browned them in a fry pan for 10 min. and baked at 325 for 20 min. The texture is better. Also, added a bit of red wine to the sauce to combat the sweet taste of the sausage. Gangbusters!!!

These came out fantastic! I just prepared these for tomorrow's dinner, but had to make a small one to taste. I was a little apprehensive about the yellow mustard, but it really complimented the flavors quite well. I cooked the meatballs in a cast iron skillet and will drop them in the sauce tomorrow, but really- these don't even need a sauce. Great addition to my recipe box! Thanks!!

These were not the best meatballs, but they were good. A word to the wise, if you don't like really spicy foods cut back on the red pepper flakes. I didn't use the Cajun seasoning, and I added basil and parsley to them.

These were pretty close to the meatballs we buy from the store and like so much.

My family really enjoyed these! I just used the last batch out of the freezer and plan on making more this weekend. Made them last night using a milk gravy as a sauce with garlic mashed potatoes. My husband took some to work and just called to let me know I need to give him 3 copies of the recipe. Thanks again for posting this.

Love this recipe. I just used ground turkey instead of beef.

They seriously are the best meatballs! Everytime I come home my little brother asks for me to make them and then he and my father pick away at them after cooking them on roast in the oven!

I enjoyed these but the family thought they were too spicy. Also I baked them so they were a bit rubbery, but I'm sure the texture would have been a LOT better if they were fried.

Just OK. The combination of seasonings didn't seem to come together.

mmm, very good, although I didn't have any cajun seasoning or red pepper flakes, I left them out and cooked the meatballs with a chicken and mushroom gravy.

this is a keeper- good which pretty much any sauce.

These are so good, I somewhat followed another review, and baked them at 375 for 15 minutes rolled them around added the sauce and baked them another 15-20 minutes, make these you won't regret it!

The taste was good, and it wasn't too difficult, but the cooking method was not my favorite. They didn't stay nice and round. Some fell apart, and they didn't look appealing. That being said, my family liked them, and I will make it again.

was very good! and easy to make, i used the baking method and then put them in a crockpot with sauce. Everyone liked them! even my picky boyfriend!!!

I did not like these at all! maybe the worcestshire sauce was too much and the mustard, anyway I seriously thought they were yucky.

The name is true! I used ground bison instead of ground beef. We had these plain on hamburger buns. My husband loved them and said they reminded him of the White Castle hambugers he used to have in college! Will use this recipe again!

Came out great, ommitted red pepper due to others tastes, but I ended up eatting them all myself, will add it next time. Also did the bake method 375 for 20 min or so. Great by themselves no need for sauce.

good but feel apart and had weird after taste

Good recipe. I substituted bread crumbs for croutons and baked the meatballs instead.

Good. The "best"? I wouldn't say so, but a fairly tasty recipe. I would like to have had some sort of sauce covering them or for dipping (perhaps should have come up with something myself) as they just needed "something". I'll keep looking and/or tweeking this recipe to find a sauce; perhaps a worcestershire sauce with butter and ??

These meatballs definitely promise what they deliver. I didn't have any cajun seasoning, so I omitted it entirely. In place of the croutons, I used Progresso Garlic and Herb Bread Crumbs and sprinkled the red pepper flakes in to my personal taste. I am putting this in my recipe box and will definitely make these again and again!

Very good meatballs. will make again.

Spaghetti and meatballs was what the family asked for...and this recipe delivered! Delicious! I had to use Italian seasoning instead of Cajun (not on hand) and I baked them first, then browned in the skillet. Everyone loved these.

I've been making the same meatball recipe for years and fancied a change. This was a good choice. I did omit the mustard but otherwise followed the recipe. I also went with other reviewers and baked them for 25 minutes and didn't find them dry at all. My husband and daughter loved the slight spiciness in these. Whilst I'll still use my old recipe from time to time, this one will also be on my menu again. Many Thanks.

These were tasty and moist. I put them in the oven at 350 for approx 30 minutes and they were great!

Not bad! Still not my moma's meatballs, but these were prolly the best I've tried on here so far. :) Going into this, I wasn't sure how I'd like a spicy flavored MB paired with traditional marinara sauce. To my surprise, these weren't that different from a plain 'ol MB - just more flavorful! As Kevin did, I too cooked my MB's in a 370 degree oven for 15 minutes (I sprayed them with Pam cooking spray to ensure they'd crisp up a bit since I was skipping the pan frying step), then in simmering sauce for another 15 minutes. I didn't have much grease to add to the sauce, but I attribute that to using semi-lean beef. I did not add any cheese since my Italian seasoned croutons tasted very Parmy (is that even a word???). Served over spaghetti with a fresh grating of Romano cheese, a side salad and homemade garlic bread. Needless to say, my hubs and I barely had any energy to clean up afterwards! Thanks for sharing, Bearnesta. Your meatballs were very filling! :-)