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.

Best meatballs ever :brobrobrobro

Very easy to make if you are on a budget. very filling and tastes awesome :ohyeaah

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.

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

soooooooo delicious ~(o.o)~

Difficulty: ★ ☆ ☆This is the iconic dish of Italian Sundays, especially here in the South. Just the smell of it takes me back to Sunday mornings when I was a child, waking up to the aroma that drew me into the kitchen. It's a traditional dish made with simple ingredients, using a 50/50 mix of meat and soaked stale bread. In the past, meat was a luxury, eaten once a week if you were lucky, so bread was used to supplement it.The remaining ingredients are garlic, parsley, grated pecorino cheese (nowadays often mixed with parmesan to mellow it out), salt, and pepper.The meatballs are then fried and eaten as is, or simmered in a simple tomato sauce, making them suitable as both a first and second course.It's perhaps the dish that most embodies love in the form of food. Cook it for those you love.

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

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

MY VERSION DELICOUS AND TASTY TENDER SPICY MEATBALL OPTIONAL ADD ON BAKED BEANS TASTE AS GOOD TOO LOVING IT

A staple for every cook. This comes together quickly and tastes best the next day. It's also great on spaghetti and rice. Half the recipe if cooking for two or four people.