Mastering the Meatball

1. The recipe doesn't call for salt and the meatballs taste like they lack salt. 2. The recipe doesn't call for greased pan for baking. They stuck to the pan 3. The meatballs are very dry.

I subsituted (1) 10 3/4 oz. can of condensed Campbell's Cream of Mushroom with Roasted Garlic Soup for the barbeque sauce, and 2 teaspoons of ground Italian Seasoning instead of the garlic powder. Turned out great.

I have used this recipe for years. Sometimes for a company meal and they love it!

I make a variation of this recipe also, but instead of the BBQ sauce, I use Kraft House Italian salad dressing. All of the spices are already in it! You can use the regular or low-fat, whatever suits your dietary needs, but the flavor is great!

I made the "meatless" meatballs and used pizza sauce instead of the barbecue sauce and they were wonderful. Being a vegetarian I haven't had a true meatball in over seven years time - something I truly miss. These taste like the real thing. Thanks for the recipe!!

I make a variation of this recipe, using milk instead of BBQ sauce, and lots of garlic. It makes a nice meatball that can be used for Swedish meatballs and will have a whole lot less sodium. If I want to make it Italian, instead, I simply make an easy marinara sauce and let the frozen meatballs simmer in the sauce till hot all the way thru - it will work wonders in the oven as well. I use very few ready made sauces, as we have to watch our sodium useage due to heart problems.

I will make this recipe,but I won't add the one cup of bread crumb to the beef. I only use 1/2 cup bread crumb. I and add one extra egg to the beef. I made 2 meat loaf of of this and it was good.and I do like the barbeaue sauce with the meat ball. and I use it with my meat loaf.

My husband liked the meatballs so much, he wants me to make them into hamburger patties and bake as directed. Then we can place wax paper in between and freeze. When we want a quick burger just pop in microwave.

I like to gently fry my meatballs.. i also undercook them slightly.. i then put them on a cookie sheet ,pop them into the freezer , and, then within a 1/2 hr they are 'solid enough' to freeze so they dont stick together..I bag them into portion control sizes... i undercook them so that when i am making a recipe they 'finish cooking' without being overcooked or dry tasting.

I know Kraft is showing how to use their products! But I would like to offer a "hint" For MANY years now I have taken advantage of "lean" ground beef sales & done 2 different things with the product. 1--I make "meat balls" out of the ground beef--- JUST the ground beef! ( no Seasoning,nothing but the beef ) I bake them on a cookie sheet & I freeze & store like in your directions. 2--I just cook it like I would for ground beef in soups & spagetti sauce & allow it to cool & store it in my freezer. Now when I'm in a hurry for a quick meal---I can add "meatballs" or "browned ground beef" to any dish I want. When the ground beef is already "cooked" I save 1/2hr at least in time to get dinner on the table!! Try Kraft Mac & Cheese with a little ground beef stirred in..Try Micro waving a few thawed meatball with Kraft singles (Chedder,Swiss ect ) on top of them. Quick SNACK or with a salad & Cottage cheeze a QUICK meal.. The seasoned meatball idea is Fine--But BB