These were FANTASTIC! I made a few small changes but I'm sure the basic recipe is terrific as it is. I substituted sausage for 1/3 of the meat and cooked them as directed, took them out of the pan and drained them, then put them back in the pan. I mixed a can of regular cream of mushroom soup with a can of beefy mushroom soup (Campbell's) and a can of sliced mushrooms, and then poured that over the meatballs and popped them back in the oven for about 15 minutes until the sauce was bubbly and brown around the edges. I served them over buttered egg noodles, and my husband (clever wit that he is) said, "Wow, these are delicious! Think you can remember how you made them?"

Reviewed On: Aug. 7, 2009

Very tasty, although a little dry. I'm glad someone suggested salt and pepper because the ingredients should have listed that since it calls for plain bread crumbs and raw chicken. I added season salt but it still needed a little more. To combat the dryness I made some dipping sauce (suggested by a recipe here for regular chicken cordon bleu): 1 can cream of chicken soup + 1/2 cup sour cream + 1 tsp. lemon juice (or white wine) + 1 T. parmesan cheese. Heated in a small saucepan for a while, and the balls were really good dipped in it! Added just the extra kick they needed. Great recipe, and I'll definitely use it again!

Reviewed On: Feb. 1, 2009

Made this for a church event and got RAVE review and requests for the recipe, and brought home an empty bowl! Changes to the recipe: I used more grapes (about a cupful), and I used French Vanilla pudding instead of plain Vanilla, and I added 4 oz. softened cream cheese (yum), and I added about 1/2 cup coarsely chopped pecans. I made it the night before, so overnight the sauce got a little creamier (it was very thick when I first made it) and it had just a hint of chocolate flavor from sitting overnight in the fridge. It was great when I made it, and just as great (but a little different) when we ate it. Definitely a keeper recipe!!

Reviewed On: Aug. 17, 2002