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 sauce while the pasta cooked. I don't like dill so I used oregano and I used dried parsely but everything else was the same.
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 pepperjack cheese so I used Havarty instead which was wonderful! Instead of bread crumbs I put some Ritz crackers in my food processor with the above spices and cheese and pulsed it untill it was fine. Then I just worked it all together with my fingers formed it into balls and placed them in a deep baking dish. I made Sweet and Sour Sacue II from this site and poured it over the top. I baked them at 350 for about 30 mins. Finally I served this over white rice. Great recipe! Loved the addition of cheese in the Meatballs. YUM!!!:)
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 along with some hot sauce. Today with the leftovers he made meatball sandwiches which were amazing (the meat was better on day two!).
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 meatballs!)
Make them up in batches of 20 and then add one more - fry in these batches using your extra one to check when they are cooked. Then place in a massive pot and cover until they're ready to serve.
you need a big (100 litre) pot to mix this much mixture - don't be afraid of the quantites of herbs etc - it scales perfectly.
I served these with one of the roasted vegetables recipes on here - the meatballs are very juicy but could have done with a tomato sauce or similar.
This recipe was so good I had 3 or 4 vegetarians who 'lapsed' to try them - one of them ended up eating 8 of them!!
I tried it out just as it is and it was great and it has become a regular at home. Thumbs up!
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 enhance the flavor of the meat instead of covering it up. The meatballs were flavorful enough that I could have skipped the spaghetti sauce if I had wanted to. This one's a keeper.
Thanks!
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 with--not too dry or too meaty. Next time I make them I'll bake them instead (20 min. 350 degrees). I find baking meatballs to be much easier and they cook more evenly.
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 them in the oven (at 350) purely for the convenience of not having to stand around at the stove.
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 (spicy brown). I baked the meatballs in the oven for 25 minutes at 400 degrees and didn't bother with the onion slices. I only did a dash of salt. Instead of pepperjack I did monteray jack and added 1/2 tsp of crushed red pepper. We ate these with basmati rice and dipped them in BBQ sauce.
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
