"The recipe calls for oz. on the ingredients and it's very important to follow those portions. I didn't have any problems with the meatballs holding up while I was forming them or cooking them. The Romano cheese provides more than enough "salt" flavor. When I saw there wasn't any salt in the recipe I was very tempted to put salt in the mixture. I'm SO glad I didn't. I read the other reviews and was really hesitant to put all of those eggs and milk in the recipe. I added the eggs and milk a little bit at a time and sure enough it took all 4 eggs and 4 oz. of milk to make the right consistency.

The only change I made was, I only had a half-pound of chuck so I substituted Elk burger. O... M.... G! They are so moist and full of that meat flavor you want in a meatball. Elk burger is really super lean so perhaps that made the difference on the consistency. I'm not sure, I just know that I will be making these meatballs with this combination over and over.

"UPDATE: I made the sauce that goes with this recipe & although I love my own sauce recipe, Maroni's Sauce went perfectly with these meatballs. I did cut the oil down to 2 oz. instead of 4 oz. I have made this over and over throughout the months and everyone instantly wants my recipe. They cannot believe that something that is so simple to make tastes this amazing. I have completely changed my marinara sauce to this one with a few of my own tweaks here and there. My husband who has always hated marinara sauce adores my sauce now. He made an indoor hydro basil garden for me specifically so that I can always have it on hand to make this sauce.

"The recipe calls for oz. on the ingredients & it's very important to follow those portions. I didn't have problems w/ the meatballs holding up during forming them or cooking them. The Romano cheese provides more than enough "salt" flavor. When I saw there wasn't any salt in the recipe I was very tempted to put salt in the mixture. I'm SO glad I didn't.

I read the other reviews & was hesitant to put all of those eggs & milk in the recipe. I added the eggs & milk a little bit at a time & sure enough it took all 4 eggs & 4 oz. of milk to get the right consistency. The only change I made was, I only had a half-pound of chuck so I substituted Elk burger. O... M... G! They are so moist and full of that meat flavor you want in a meatball. Elk burger is really super lean so perhaps that made the difference on the consistency. I'm not sure, I just know that I will be making these meatballs with this combination over and over.

"I loved this recipe. I was a little hesitant because I am not a big Dijon Mustard or Mayo fan but in this recipe it was out of this world. I did cut down on the Mayo but it did not seem to harm the recipe at all. My husband loves Salmon and I am always looking for alternate ways to cook it other than just Pan roasted with Lemon Pepper Butter. This is a Fantastic recipe and super easy to make.