Made this tonight. Excellent!! Doubled the gravy used half milk and half homemade beef stock, and used a combo of olive oil and veggie oil. Sorry but I won't use lard for anything, just can't bring myself to do it. Very good recipe, thank you for sharing it!

Reviewed On: Mar. 15, 2010

Thought it was just fine. Went over big with the family. Served over egg noodles. Just an FYI, don't get a generic chili sauce, get a good brand. The junk I got from china-mart had so much vinegar in it, it just threw off the whole thing, had to tweak a little to cut that tang. I did prebrown the meatballs to give a good deep flavor and I did saute the onions to get a good flavor out of them. I will be making this again. Thank you Tammy for sharing.

Reviewed On: Mar. 11, 2010

I must have done something horridly wrong with this recipe. All I got was goo. I tried it in the food processor, after just two pulses and no water added it was goo. I tried it by hand and it came out goo. I did not add the full amount of water. The second try I added much more flour and finally was able to get it rolled out, it would not come free of either wax paper or plastic wrap. I just pieced it together the best I could. I rechecked the amounts for flour and shortening thinking I had read something wrong but that wasn't the case. Shortening was chilled and I used ice water. I'm giving the recipe three stars, I'm sure it's a fine recipe. I just wish I could figure out what I did wrong with it.

Reviewed On: Oct. 29, 2006