Baked Meatballs

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i've made these meatballs (and many varieties thereof and have seen a moist, perfect outcome each time! I love to add cheeses and basil/other herbs in for a personal flavor. Highly recommended.

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Used a ground venison/pork mixture (90:10 I had on hand and ground round. Followed other recipe ingredients as listed. Had to guess at the size of the meatballs since our scale was broken. Made some in the muffin tins and some on a baking sheet. The ones in the muffin tins turned out better. Much moister and a little more flavorful. Next time we are going to add more chopped spinach (easy way to get your vegetables for the day and definitely only baking in the muffin tins.

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Made this with lean ground turkey, and some fat free 'cheeses' in place of some Parmesan cheese. Also, didn't have a mini muffin tin, so just used a disposable baking tin. I made bigger balls--about 13 or so, but everything turned out great. I left it cooking just a few minutes longer because of the size, and when I measured the temp, it was spot on at 161 F.

Eating the meatballs as I made them is good, but slightly plain. However, since the balls are in part bread crumbs, they're great for soaking up juices and sauces. They were great for a soy sauce en papillote recipe on top of cucumbers. Looking forward to enjoying the rest!

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This recipe has revolutionized the prospect of having meatballs in the house. It cuts down cleaning of Spaghetti and Meatballs by 75% and cuts down active cooking by at least 60%. The "Meat Blahhhh" review said that the tiny muffin tins did not work and I don't have one so I just put 2 lbs of 1 oz (instead of 1.5 oz meatballs on a cooking sprayed foil lined cookie sheet, threw them in the oven and transferred them to my favorite spaghetti sauce. It was a huge hit with all house members. Sneaking in the spinach is awesome. I also used 2 lbs of ground beef, keeping all other ingredients the same, except for using fresh garlic and herbs when I have them. Love the baking meatballs idea! Thanks again Alton Brown.

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I substituted ground turkey & chicken for beef &pork and it worked great. I also used fresh leaf spinach instead of frozen. I wilted it over heat with olive oil to add a little fat to my meatball mixture, but I wish I would have chopped up the spinach leaves before I wilted them. The whole wilted leaves make forming the balls a little difficult. I used what bread crumbs I had in my mixture so I rolled the balls in panko bread crumbs. The panko produces a nice crunchy coat which I really liked although it took more than 1/4c of panko to coat my meatballs. But it was so worth it.

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why did i roll the meatballs around in bread crumbs before baking them? why did i feel the need to put them in baking cups? BECAUSE ALTON BROWN TOLD ME TO. what a disaster. never making these meatballs again. good recipe, pathetic execution.

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As always, Alton comes through with a simple, straighforward and delicious recipe! Made them with turkey and substituted sauteed escarole for the spinach. Awesome!

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These meatballs were awesome! I made them for a marinara sauce. They were soft, but not too soft; juicy but not too wet; plenty of flavor and so delicious! I chose not to use the lamb but used half pork and half ground beef. Highly recommended.

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My 9 year old daughter and I watched the episode and purchased the ingredients the next day. I bought the meatball/meatloaf mix (beef, pork, and lamb and followed the recipe. I monitored my daughter as she did the prep work which took very little time. The next day was the beginning of a new era in "meatballs" for our household. They were fantastic! I've since made them for various dishes and occasions and each time I had to forward the recipe to someone.

YUM!!

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I just made these for dinner and they were fantastic. I only had lean (9% grass fed ground beef on hand. Thought they would be dry, but absolutely amazing!!!
I love Alton's recipes he pretty much always comes through