At first I didn't think this recipe was that good. Though I think part of my impression was because of the bad choice in trying to pair it with cooked linguine. I intentionally made the full yield in order to have left overs. I didn't have an issue with them not cooking through enough. As the sauce was simmering, I used a large skillet and browned the meatballs in small batches before adding them to the pot with the sauce. They cooked through while the sauce simmered for about an hour. Reheating them and serving them alone I realize that they are quite tasty. I agree with one of the other reviewers that these would make great meatball subs. Though I didn't initially like them, my family did. And I've since served some of the left over meatballs and gotten many compliments. These do take a while to make, but they are worth it. Something that might help cut down on prep time is to have a few volunteers with you to form the meatballs. This might go without saying, though I've learned the hard way that you need to be careful when you are simmering the sauce so that it doesn't become burnt on the bottom of the pot. A splatter screen is a good idea too. Thanks Liane!

Reviewed On: Nov. 16, 2009

So far this has turned out exactly as I was hoping it would. (The marmalade is in the cooling phase, but I snuck a taste to test the flavor. :P) I used the stove top to cook this recipe. Also I used half the sugar originally called for, mixing in a little bit of the pineapple juice from the can instead. Even reduced that much it is still very sweet. With the zest I julienned the peel and then chopped into fine zest flecks. I added the two oranges worth of zest in with the pineapple, sugar, lemon juice and orange bits and cooked it. I think it took about 20-30 minutes of simmering for my batch to thicken over a simmer. For aesthetics I julienned and chopped another orange peel and mixed that in with the cooked marmalade prior to putting it in the jar. This was nice and simple. I am pleased with the consistency of the results and am looking forward to eating it as a spread or using it to make Sweet and Tangy meatloaf. :)

Reviewed On: Oct. 30, 2009

This turned out really well. As a matter of personal preference, I omitted the celery, and because I didn't have any pre-made pie crusts I made 2 using another recipe (Easy-to-Remember Pie Crust). I left the sauce proportions the same but cooked it at 375 degrees Farenheit for about 45-50 minutes. I didn't have issue with the pie not being moist enough when served fresh, though reheated for lunch the next day it was a bit dry. No big deal. If I could, I'd give the recipe 4 and a half stars because my individual result wasn't a true reproduction of this recipe (the whole wheat flour I used gives a more muted taste than I think the recipe actually yields). While the end result was very good (this also was a first try at making pot pie), I think it may not necessarily be "the best". It is definitely worth the attempt though and might be enhanced by slight tweaking to individual preferences.

Reviewed On: Aug. 27, 2009