I had to use 1/2 cup of bread crumbs to help bind them together and put them in the frezer for 10 min. I know the recipe says to pack them tightly, but you can only do that so much. Mine fell apart too. I liked the taste of the meatballs and froze the other half which I am thinking of browning up like I would hamburger for spaghetti sauce and putting it on pasta, same concept, different application.

Reviewed On: Feb. 24, 2009

I had a memory of these very tender pork chops baked in cream of mushroom soup but I could never find the right recipe. This is exactly what I had been looking for. I loved this when I was a child and have not had this for 25 years but now that I have 'discovered' this recipe I will be making it regularly.

Reviewed On: Feb. 24, 2009

I feel obligated to point out that true italian cooking is rustic, you have to keep in mind the origins behind a dish. Linguini with clam sauce isn't supposed to be complicated, it's about pasta and clams with a nice rich subtle dressing. I have made this several times and I use 3 cans of minced clams, 1/4 - 1/2 a bottle of clam juice, more garlic and omit the parmesan. I also heavily salt the pasta water to flavor the pasta and add salt and pepper to taste before combining. I always serve this with a nice crusty italian loaf and I usualy pair it with an Australian Reisling.

Reviewed On: Feb. 5, 2009