These meatballs are perfect in pasta or in subs and also great appetizers.

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.

Juicest meatballs ever!

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

When I go to Italian restaurants, I am inevitably disappointed by the meatballs!! They are always those giant bread crumb based Northern Italian meatballs. Well, I was raised Sicilian and Calabrian, and our meatballs are small, potent, meaty flavor bombs! These are those meatballs, minus the bread crumbs, which were never center stage anyway. Well, to be perfectly honest, I added the red pepper flakes, too. Butt just awesome stuff. If you like your meatballs a little tamer, dial back the salt to 1 1/2 teaspoons.

Not trying to oversell it, but these could be some of the lightest, fluffiest, most tender meatballs you'll ever eat. There are three keys (and one unexpected ingredient) required. First, the meat mixture must be just the right moistness. It can't be too wet or too dry. Aim for something like slightly wet bread dough and you'll be on the right track. Second, don't overwork the meat, either when mixing the ingredients together or forming the balls. And let the meatballs rest before cooking, too. Third, don't be afraid to make your meatballs a little bigger than normal. Mine were roughly 5 cm in diameter. This size allows them to get nice and brown and crusty on the outside, while remaining pillowy soft in the centre. As for the secret ingredient...mushrooms. Plain ol' white buttons. Really.

These tender, flavorful meatballs are a staple in my kitchen! They’re easy to make, packed with delicious seasoning, and stay moist and juicy every time. I usually enjoy them with spaghetti and a rich red pasta sauce!

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

These meatballs are tender, soft and melt in your mput. They are great on pasta or in a sub roll. We often serve them in bowls with crusty bread. They also make great sliders or meatball parmesan!

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.

You can fry these in about 10 minutes, drop them in simmering sauce for 3 hours, or bake them at 350°F for 30 minutes.

These mozzarella stuffed meatballs are moist and tender. They are a tasty alternative to traditional spaghetti with meatballs.