The Best Meatballs You'll Ever Have Recipe

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 !!!!!

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!

These were so good! I made a few changes because of personal preferences and what I had on hand. I used a mix of ground veal, pork, and beef, 1 tbl of Dijon mustard, only 1 tbl of Worcestershire sauce, 1/2 tbl of onion powder, (because my son doesn't like chopped onions) only 1/4 tsp of red pepper flakes, 1/2 c. of seasoned bread crumbs, (I've made twice. Once with bread crumbs and the other with crushed croutons. I didn't notice a difference at all) about a tbl of parm, a pinch of salt and pepper and a sprinkle of mesquite powder because I didn't have any Cajun powder. I put them on a broiling pan and pop in the oven for 30 minutes at 350 degrees. After draining them, cooked them on low in spaghetti sauce (which I added a splash of red cooking wine) for about 15 minutes while my spaghetti was cooking. Everyone loved them so much (even my picky daughter), that I'll have to double the recipe next time.

I made these last night with a few changes to suit me and my picky son, plus to use what I had in the pantry. I used ground turkey (93/7 fat ratio) because that's what I usually buy. I used seasoned panko because I didn't have croutons. And I used onion powder instead of chopped onion, because he doesn't like the texture of onions. I did add a little bit of extra pepper flakes because we like spicy food, and I used Creole seasoning instead of Cajun (not sure if they're the same thing or not, but Creole is what I had). These were by far the best meatballs I've ever had (though I don't eat a lot of meatballs). They were tender and juicy, even made from turkey and not beef. I did use a meat thermometer to make sure I didn't overcook them. One of the things I liked most is that once the meatballs were done, since they weren't in sauce, my son and I could do different things with them. He put barbecue sauce on his and put them on slider rolls, and I had mine with angel hair pasta and marinara. Oh, and I'll add that since it was just two of us, I halved the recipe and it worked great. To half the beaten egg, I just used 1/8 cup after it was beaten. This is definitely a recipe we'll try again.

These were good. I doubled the recipe and used half ground beef, half ground pork. I used cheese and garlic croutons for the flavored croutons. I baked them at 350° for 25 minutes instead of frying them. Good solid meatball with a little bit of a kick. I’ll definitely make them again.

This was AMAZING! I didn't use as much garlic because we used the recipe but we have 8 kids so we needed more hamburger, using 3 lbs rather than 1. The recipe called for 6 cloves of garlic, I love garlic but that was way to much. I only used 3. I also diced them very small and used another reviews idea and sauteed my onions....and garlic together, then added them to the meat so this way the garlic and onions weren't hard within the meatballs, they were very soft. And if you're like me, when you eat garlic, you don't want a mouth full of hard garlic pieces that just ruins the bite. And because we don't keep cajun seasoning or red pepper flakes on hand, I used chili powder instead, and just used one tablespoon of it, in place of both seasonings. I also substituted the crushed seasoned croutons with bread I toasted and then broke up with my own personal seasoning. Which idk if you have this, but Adolph's "seasoned" Meat Tenderizer. They have a red capped bottle and a yellow capped bottle and if you ever cook steaks or any meat, this is an amazing topper to put on while you are cooking, not just to allow it to sit with the tenderizer on it. I used the adolph's "yellow capped" seasoning in my toast crumbs. It was very good! I also didn't have the time or patience for cooking on the stove, I have a big family so I tripled the recipe, had way to many meatballs to cook to do that, so I placed them on a cookie sheet! 350 for 35 minutes. They turned out AMAZING! Picky kids, No problem!

Very very delicious! I did make some modifications. I omitted the Red pepper flakes and Cajun spices as I am not a big fan of spicy food. I did 4 cloves of garlic, used Italian bread crumbs and 1 tablespoon of honey. I added the tablespoon of butter and the teaspoon of olive oil right into the mix. Mixed everything together and refrigerated for 1 hour. Made the meatballs and dropped them right into my marinara sauce. I used 2 jars of Bertoli tomato and basil. I sprinkled one tablespoon of sugar into my sauce!!!! Mmmmmmmm!!! My girls went crazy for it!!

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!!

Loved this so much. It's the first review I've ever written. Great flavor. Soft and moist. Just changed a couple of things. Used 1/2 lb ground beef and 1/2 ground pork. And when cooking, I seared the meatballs in the skillet but finished baking them in the oven at 400 for 10. Thanks so much for sharing.

Use the "Cajun seasoning recipe" from this website, rather than store bought. You won't regret it. Also, used a mix of ground pork, beef and veal (a meatloaf mix) which made the meatballs even more tender. I bake them at 375 for 30-40 minutes. My family likes them plain, but you can add a red or white sauce after they're cooked. Absolutely the best meatballs I've ever cooked.

OMG, I'm a fan!! I made a few changes: 1lb beef & 1lb mild Italian sausage, I needed a large batch of meatballs for the freezer; dried parsley, oregano, black pepper, ice water + I was finally able to use up those croutons I had in the pantry, brilliance :^) I tested one by frying, YUMMY!! When I use the ones from the freezer I will be baking them in the oven.

I liked the recipe but my meatballs didn't stay together and I followed the recipe to the T maybe next time I'll add 2 eggs instead of one

Even my grandma was impressed!

Bro, I feel unstoppable after eating this.

These are soooo good! Easy to make with ingredients already on hand. I don't use the croutons from salad mixes, so I used 2 of the little packets.

Well... since I met this recipe 2 weeks ago. I just finished my 4th batch. I love it wife loves it, kinda won't shut up about them sooo.... thank you creator of the balls.

I added a touch of Boss Sauce and I didn't have cajun and red pepper flakes so I used an Italian seasoning mix that I got from Home Goods that contained both as well as some other stuff. My husband said they were possibly the best meatballs I've ever made. I didn't LOVE the mustard flavor and they kind of fell apart. Some might say melted in your mouth, but I prefer them to be a little denser It might be because I added Boss Sauce, but I literally only added about a teaspoon. Next time, I will cut the mustard and who's your sister sauce in half and use maybe a cup of croutons. But, all in all. Delicious recipe. Thanks!

Cajun seasoning does not belong in italian cooking. Otherwise these are pretty great. Just skip the cajun junk

Great recipe, it's a keeper! Thank you!

Very good . Maybe add touch more salt. Love spicy so adding ghost pepper to spaghetti sauce. Well done starter ball tho.