These meatballs taste even better the next day after the flavors have had time to meld.

My aunt makes incredible meatballs, so I had to keep up ;)

I found this recipe somewhere, and I use it all the time for meatball marinara or drunken meatballs.

Great meatballs for spaghetti, or bbq.

These meatballs are great in an Italian dish or paired with BBQ sauce and mozzarella cheese on a sandwich.Ground beef (1241 calories): more protein, less fatBread crumbs (180 calories): softens meatballs, dilutes flavorEggs (140 calories): binds meat togetherOnions (32 calories): adds flavorGinger (19 calories): adds flavor and texture. Contains a proteolytic enzyme that naturally breaks down protein for tendernessGarlic (16 calories): adds flavorSalt (0 calories): adds flavorPepper (0 calories): adds flavor417 calories per 8 ounce serving

These meatballs are very moist, garlicky, and juicy with a great beef flavor. They can be used any way you would like; in a marinara sauce, in a sub or slider. As an appetizer. Sliced on pizza or a sandwich. There are endless uses for them ! I do not like dense meatballs so I think the use of the croissants and heavy cream help make these soft and moist.

Always wanted to make my own meatballs. Finally figured out how.So simple!

These are THE best meatballs. Period. People literally beg me for them. People offer to pay me for them. I make a lot, and it's never enough.They are time consuming. Make a lot. This recipe scales nicely.They are moist. They are delicious. You will not eat just one.They freeze really well. I put 6 plus sauce in quart freezer bags. Throw in a pot with lid on low heat for 45 or so minutes and you've got a super easy, super delicious meal.

Mmmmeatballs!