Baked Meatballs

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These meatballs were amazing! Even baked in the oven they had nice crispy bottoms and the parmesan cheese was oozing out of them, yum! I couldn't find lamb either so I just used 1 lb of ground round and half a pound of ground pork and it was still great. I also used italian seasoned breadcrumbs for a little extra flavor and they were delicious! Served them over spaghetti and tomato sauce and it was one seriously tasty meal! : Also they were super easy to make, mix, roll and bake no frying required!

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I had never made meatballs before, but gave it a try because of all the excellent reviews this recipe received. Everyone was very skeptical about these meatballs (except me of course, I trust Alton!
I used veal instead of lamb and I used italian seasoned bread crumbs. I also let the mixture sit in the fridge for about 2 hours before making it into balls.
I had leftover mixture that I formed into 3 larger meatballs and I fried them in oil while the other baked in the mini-muffin pan (I had to buy this pan. I got it at Wal-mart for $4
The fried ones turned out AWESOME!! My BF said it was the best meatball he had ever had, and he's "off the boat" italian!! lol! The baked ones were also delicious! We threw some in the sauce and ate the others as appetizers. Everyone loved them.
I will make these again!

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PHENOMENAL!!!!!!! I have a hard time obtaining lamb (also in the Midwest Dr Food Geek. Often I have used Italian sausage instead. They are still extremely delicious, and extremely flavorful as I do NOT adjust the other seasonings to account for the extra seasoning from the Italian Sausage.

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These are delicious but it's almost impossible to get lamb in our markets at this time of year. What do those of us in the hinterlands do?

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made this again today, fabulous!!! just love that i don't have to make a big mess on my stove top frying. they actually taste alot better too!! thank you alton, just love you and you are a GENIUS!! hope food net knows that!!!

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These are the best, easiest meatballs! I have cooked them in huge quantities to serve at a shelter that I volunteer at, they are a staple there now. I even make them in large quantities at home, freeze and then bring them back to add to traditional spaghetti, add to a can of tomato soup, make meatball subs... the possibilities are endless, thanks Alton!

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These are my go-to meatballs these days. Delicious, versatile, and the recipe makes a ton! Super easy, although I skip the muffin pans and just use a cookie sheet.

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Really good and super easy to make! I didn't want to eat lamb so I changed the ground round to a whole pound and used 1/2 pound of sweet italian sausage. Turned out AWESOME! Perfect for spaghetti and meatballs.

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SO DELICIOUS and so easy! I substituted some parrano cheese for for the parm. I also pared down the meat proportion a bit. Otherwise--spot on.

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The meatballs were just okay, in my opinion. Usually the reviews are spot on, but not this time.