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My review
Kickin' Meatballs
21
JULIELYNMSU
"A zippy new take on the traditional meatball dish, the real secret in the flavor is the combination of the cumin, dill, and pepperjack cheese, which leaves the meatballs nice and moist and has everyone asking for seconds!"
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Ingredients
30 m servings 406Original recipe yields 5 servings
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Directions
{{model.addEditText}} Print- In a large bowl, combine the garlic, parsley, basil, cumin, dill, pepper, bread crumbs, mustard, salt, eggs, cheese and ground beef. Mix well using your hands, making sure that the cheese is evenly distributed.
- Roll the mixture into 1 1/2 inch balls, and place in a lightly greased skillet. Place the rings of onion over the top of the meatballs. Cover the pan, and set the heat to medium-low. Turn the meatballs over after about 3 minutes, and increase the heat to medium. Continue to cook the meatballs, turning every 10 minutes, until cooked through. Serve immediately.
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Reviews
Read all reviews 5471 Ratings
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Most helpful positive review
12/3/2007
These were very good and very easy. I baked them as another reviewer suggested and they were perfectly cooked; I made them about 2" and cooked for 25 minutes at 350 then put them in tomato sauc...
Most helpful critical review
3/11/2007
There's something weird about the taste, maybe a weird spice combo? Changes I made: * No dill weed * white pepper instead of black * full teaspoon of salt * swiss and jarlsburg cheeses
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12/3/2007
These were very good and very easy. I baked them as another reviewer suggested and they were perfectly cooked; I made them about 2" and cooked for 25 minutes at 350 then put them in tomato sauc...
5/23/2006
Turned out great, but I made many little changes. First, I didn't have all the herbs/spices this recipe called for, so I used Montreal Stek Spice, dill, garlic, and pepper instead. I didn't have...
12/27/2007
Awesome! My boyfriend made me these last night. He omitted the dill, added oregano and extra garlic. Instead of pepper jack cheese, he used mozzerella and a few shakes of red pepper flakes, alon...
3/12/2007
Made this for 72 people - recipe scales perfectly Only change I made was to leave out about 1/5 dill as I'm not desperately keen on it Tips for cooking for that many people (its nearly 300 mea...
3/19/2007
I tried it out just as it is and it was great and it has become a regular at home. Thumbs up!
3/10/2007
I followed recipe, but since I was making meatball sandwiches, I used sliced pepper jack cheese to place on meat just before serving. For years, I have been looking for a recipe that would enhan...
2/6/2005
I wasn't sure what to expect with this recipe but was pleasantly surprised. I left out the cumin (yuck!), and they were still very tasty. The mustard was a great addition. Meat was easy to work ...
3/1/2009
This is the ONLY meatball recipe I make any more. I absolutely adore it. The only changes I make are that I usually use cheddar cheese, add onion powder and skip the sliced onions, and bake th...
3/3/2006
I scaled this down to 3.5 servings to equal one pound of meat, but I used ground turkey, not beef. I also subbed garlic powder and dried parsley, and added a touch more mustard than called for (...