Baked Meatballs

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Terrific! I only had 1/4 cup of breadcrumbs to add to mix before cooking. And used ground beef only. Great recipe that has tons of flexibility. Family loved it!

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I love this recipe! The flavor is just perfect and they are so moist! Thanks Alton! Once again you come through for me!

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I love this recipe. I usually add 1/2 the amount of red pepper flake because I have kids who don't like anything spicy. It's great with just beef. This last time, I didn't have any bread crumbs and substituted quick cooking oatmeal and it turned out just fine. Instead of baking in a cupcake pan (which gets pretty messy I use a cookie sheet lined with foil for a quick cleanup.

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These were fabulous! I used pork and beef (no lamb and used lots of fresh parsley. I was unsure about rolling the meatballs in breadcrumbs, but it really added a nice texture and beautiful appearance. Mine were moist and very flavorful. I baked some in the mini muffin tins and some on a baking sheet - both turned out great. I will make these again!

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This is the very first time I've made homemade meatballs ... Success! Super simple and tasty! I really appreciated baking them as opposed to frying (messy/greasy. Thank you, Mr. Brown, for giving me an easy and delicious recipe for us to enjoy!

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omg the best meatball recipe loved it, I used italian spices instead of the parsley and basil, made the recipe for my sons drama club they are having it on friday after practice my husband omg would not stopping eating, i also used whole wheat bread crumbs this is a keeper

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This is not the first time I've made meatballs but the first time they came out GREAT. I modified the recipe alot (like I always do. I decided to use teriyaki sauce and no muffin tins (too many balls and I also doubled the recipe. Taking them to a pot-luck tomorrow, I'm sure they will be gobbled up. I also love Alton, he has inspired me alot. That cooking doesn't have to be strenuos and slave-like. It can be intelligent, fun, and tasty all at the same time.

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Use fresh Italian bread, and soak it in whole milk. Wring most of the milk out before using, and your meatballs will be a lot moister.

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I have been looking for an alternative to frying (both messy and less healthy meatballs. These are TOPS. I even think the flavor is better. Just the right amount of moisture and seasonings. I can also rely on their "doneness". Keep on teaching, Alton, I really have learned a lot from "Good Eats" and you present information in afun way I can remember easily.

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great flavor, but a little dry. i used the meatloaf mix as suggested, but i did bake on a cookie sheet -- i wonder if that did it? next time, i will try browning meatballs first then cooking in a crockpot.