This is a great recipe. I made more than the original recipe, using 1.5 lbs. ground chuck, .75 lbs. ground veal and .75 lbs. ground pork, 3 eggs, 3 garlic cloves, 3 T. parsley, 1.5 cups of freshly grated romano and 3 cups of a combination of fresh bread crumbs and Progresso Italian bread crumbs. I only needed 1 1/2 cups of water/whole milk. I baked the 2 inch meatballs on parchment paper in the oven for 45 minutes at 350 degrees, turning them after 25 minutes. I then threw them into a saucepan with Marinara sauce for 15 minutes. The only issue I experienced was "oozing" cheeze while baking. While it didn't affect the overal flavor, it made a little bit of a mess to clean up. Overall a very tasty recipe.

Reviewed On: Nov. 3, 2009

I took the advice of other cooks and sauteed a small onion and generously coated the chops with garlic salt and freshly ground pepper. While the onions were sauteeing, I threw in a couple tablespoons of Worchestershire sauce and let that saute a few minutes more. I used a 8"x8" ceramic dish and layered the onions, then the browned chops and topped it with the mushroom soup/milk/water mix. I used a lower temp. - 325 degrees for 1.5 hours since my husband was on the golf course and didn't come home exactly as planned. I'm sure that's never happened to anyone else!

Reviewed On: Jun. 15, 2009

This was certainly very easy and tasty. I would agree with one other reviewer that the pepper was a little too much, I'd use 1/2 tsp. the next time. I also added about 1/2 cup of sour cream and dumped it in the skillet with the water and cream of mushroom soup and let it warm up before pouring it over the browned venison in the crock pot.

Reviewed On: Jun. 8, 2009