I used Ground Chicken this time because it's what I had and it's healthier. For a tastier meatball and less healthy, you can use Country Breakfast Pork Sausage.

Just a nice Italian meatball with pasta sauce and cheese something different for lunch

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.

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.

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

This meatball recipe is dedicated to those who love cheese!I used Parmesiano Reggiano instead of regular old parmesan (since my husband likes it better), but any cheese would work.Stuff in a lot of cheese. Your meatballs will turn out a lot better this way!You can also fry them up in a frying pan.Add any herbs you like to create your own Italian taste. Recipe by Hitomi

Great for use in any recipe, like sandwiches, spaghetti, soup, etc

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!

30 minutes simmer time total is all this easy recipe takes. I tell ya, whoever said fast can't be fantastic was an idiot. Pfft! Nuts to that! My 8 year old student threw this delicious concoction together in five minutes flat then, ran outside to play.Granted, for time and common sense sake, Sammy did use all of our leftover - pre-chopped vegetables from Taco Night here in the O'Brien Shire. As well as pre-fabed Italian Sausage Meatballs & Marinara Sauce. But, that didn't make her dish any less nom nom nummy! After all, I'm all about the deliciously easy. But, what busy Cook, Chef or parent isn't?!All photos and directions below were posted by Sammy herself. Great work sweet baby girl! Your dish really was excellent!Remember, you don't have to slave hours upon hours for savory, hot, cheesy deliciousness!

My 2-1/2 year old great-grandson LOVES meatballs and eats them several times a week. His very busy grandma was keeping him supplied by buying ready-made toddler food meatballs. Knew I could make them much cheaper, and healthier, so I developed this recipe especially for him, vacuum sealed them in serving-size portions (8 per bag) and stocked their freezer. The cost came out to less than 2 cents per meatball!

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.

Though I am a vegan, I also cook regular foods for the kids and my parents. This weekend my parents wanted my meatballs which they love.