I enjoyed these meatballs! I ended up using a one pound roll of Bob Evans Italian Sausage instead of the pork and veal since that is what I had and it was great. I stirred this with my mixer thoroughly to get a nice, smooth texture as well. I just placed most of them in the freezer on a cookie sheet covered in freezer paper, will transfer them to a freezer bag when they are mostly frozen for storage and so they will be quick to thaw and add as needed for quick tasty additions for spaghetti in the future.

Reviewed On: Nov. 18, 2009

If you try whole wheat flour, I strongly do not recommend using all whole wheat flour. We did this, and they turned out very grainy and bland... We also thought the salt to baking powder was off, as we could taste some of a baking powder flavor in ours. Since it had other good reviews though, I might try again with just normal flour.

Reviewed On: Apr. 25, 2009

I have tried various salmon pattie recipes and this one was the best in my opinion! I followed it exactly, except I used two smaller boneless/skinless cans of salmon because I'm not a fan of the bones and skin. I don't think I needed to add the extra juice, I think I squeezed a lot of it out while forming the patties. I might try to vary some spices for fun, but these were very tasty as is!

Reviewed On: Feb. 7, 2009