I'm giving this recipe 5 stars with the changes that were made by a couple other reviewers. I added the fresh gratted nutmeg to both the meatballs and the sauce, baked the meatballs at 350° for 30 minutes and then simmered in the sauce on the stovetop for a bit and I used a cup of coffee in place of the instant coffee and one cup of the water. These turned out really good and fairly easy to make. I will definately make these again.

Reviewed On: Jan. 16, 2012

Everybody in my family liked this recipe. I cooked the chicken in the crockpot in the morning with a couple stems of rosemary and a couple cloves of garlic and 2 cups of water to give it a little bit of flavor. I took the ideas of a couple other reviews and replaced 1/2 cup of the chicken broth with 1/4 cup heavy cream and 1/4 cup sherry. I used the broth from the cooked chicken. I didn't have any biscut mix so I used refrigerated buttermild biscuts instead which my family prefers anyway. Makes a nice comfort meal on a cold winter day.

Reviewed On: Nov. 15, 2011

This recipe turned out very good after a couple of modifications. I added 1 tsp of cayane pepper, 1/4 tsp paparika and a 1/2 tsp of cumin to give it more of a kick. I also used canned garbanzo beans, drained. It didn't need the extra liquid. Next time I would reduce the lemon juice to juice of 1 lemon. It was a bit too tart and I didn't even add the 5 oz. My 8 and 5 year olds liked this too.

Reviewed On: Oct. 19, 2008