Mmmm mm meatballs. Love 'em. Used 1# chuck roast that I fresh ground, and garlic salt (on hand), and jarred spaghetti sauce that was lingering in the fridge. Flavor is really good, but I messed up in the meatballs. First, I forgot to add the rice. The balls don't like to hold together very well without something to suck up all the moisture. My stuff came out more like chunky meat, rice, and spaghetti sauce...BUT oh man did it taste good. Determined have some meatballs this weekend, tomorrow is a trip to the grocery store for tomato soup (rarely have that on hand). I'll try them again. Something else I learned, that onion needs to be chopped very fine. When I make this tomorrow, I want to saute them before adding into the meat mixture. Wish me luck... Recipe gets 4 stars because the flavor is very good and this is quick and easy. -LJ

Reviewed On: May 19, 2009

Very nice, tasty...but lacking OOOmph. I loved the presentation, and how well it handled for eating, but the flavor was lacking. It might be that I had only a tomato from Mexico, and being here in Alaska...our tomatoes have NO flavor. I'll have to experiment with this to make up for the lack of an awesome NJ tomato. (having lived in NJ, I KNOW what an awesome tomato is like - and this ain't it). Ideas are welcome...will look back and maybe find some. -LJ

Reviewed On: Apr. 29, 2009

I made this because I happened to have all the ingredients on hand, AND it looked good. I followed the suggested ingredients exactly, but placed everything in my slow cooker. Put on high at first, but then set to low when I noticed it was simmering. Kept at low for about 3 hours while I was fixing meals for other nights, and then I finally sat down with a big bowl of it (along with a Jiffy mix cornbread muffin I threw together really fast)...very nice! (I won't add sugar next time around, the corn provided plenty of sweetness).

Reviewed On: Feb. 13, 2009