Thanks for a nice addition to my recipe file. The meatballs are currently being "individually" frozen on the same trays so I can bag them for later. I wasn't sure what Cajun Spice was, and I had a lot of spices in store, so I used one packet of Emeril's essence for a double batch of these meatballs. They had a nice kick but didn't seem overwhelming to me. I should have swapped the trays positions after 10 minutes as one tray was more done that the other, but no biggie. I baked these for 20 minutes at 375F, on foil lined baking trays. sauce but it worked and possibly is the key to the moisture of this recipe. This recipe seemed to call for too much Worch. I also used Spicy Brown mustard rather than yellow.
I used Italian seasoned bread crumbs rather than the crushed croutons.
I had a huge quantity of ground chuck to use up today so I made a double batch. We like spicy food, so I didn't think this recipe would disappoint. I had to make a few changes based on what I had, but still excellent overall. I am very picky when it comes to meats and meatballs in general.I have to say that the title does not lie.I think these are the best meatballs i ever had.Since finding the recipe a feew months ago I have made them at least a dozen times.I did a few things different though.I added one extra clove of garlic per half pound of beef.I also did not follow the directions very well and actually mixed the butter and olive oil right into the whole mixture.I also added grated parmesan cheese as well.I then put them in a shallow glass baking dish with vegetable spray and baked them in the oven on 370 for 15 minuntes.After this I take them out along with all the juices in the bottom of the dish and cook them in plain old spaghetti sauce for about 15 minutes.The flavor goes into the sauce and is AMAZING.The meatballs end up being so tender that they just fall apart.I also made these for my girlfriend and she loved them just as much.THANKS ALOT for this awesome recipe! One of my favorite things to cook now !!!!! I am very picky when it comes to meats and meatballs in general.I have to say that the title does not lie.I think these are the best meatballs i ever had.Since finding the recipe a feew months ago I have made them at least a dozen times.I did a few things different though.I added one extra clove of garlic per half pound of beef.I also did not follow the directions very well and actually mixed the butter and olive oil right into the whole mixture.I also added grated parmesan cheese as well.I then put them in a shallow glass baking dish with vegetable spray and baked them in the oven on 370 for 15 minuntes.After this I take them out along with all the juices in the bottom of the dish and cook them in plain old spaghetti sauce for about 15 minutes.The flavor goes into the sauce and is AMAZING.The meatballs end up being so tender that they just fall apart.I also made these for my girlfriend and she loved them just as much.THANKS ALOT for this awesome recipe! One of my favorite things to cook now !!!!! Read More Scroll through to find our best baked chicken wing recipes of all time, including baked Buffalo wings, baked teriyaki wings, baked BBQ wings, baked lemon pepper wings, and more. And you don't even need any fancy appliances to cook them because all these recipes are made in the oven for extra crispy wings that are packed with finger-licking-good flavor. Plus, how many foods come with their own convenient built-in handle? When it comes to flavors, the mighty chicken wing has something for everyone, so whether you like them spicy, cheesy, or a little bit sweet, you'll find a recipe that's just right for you on Allrecipes. Whether you're serving them as a snack at a party, an appetizer before dinner, or dinner itself, no one is able to resist this delectable finger food. Our 15 Best Baked Chicken Wing Recipes of All Time Are Why Napkins Were Invented Chicken wings are a real crowd-pleaser.
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