second time with this one..very good...used 1.2 lbs 85% ground beef, 3/4 cup bread crumbs...fresh parsley...12 meatballs came out very moist..browned them for 15 minutes at 350, prior to adding to sauce...sauce will taste a little salty until adding the paste, basil and balls...used 42 oz. canned peeled whole tomatoes (plum ), and 14 oz. diced...excellent sauce....also added a small green pepper diced... nice recipe and simple to make....

Reviewed On: Sep. 17, 2009

Acceptable, but the recipe lends to saltiness, nice idea the cream cheese, but didn't work for me...ok, but not gourmet

Reviewed On: Jul. 31, 2009

Followed recipe exactly..scaled to four servings...for those who had a problem with soupiness, remember, when scaling, directions do not scale only ingredients..example, in directions, it calls for 1/2 cup butter, if scaled to 4 servings, it will still read 1/2 cup but should only be 1/4 cup... This was tasty, not gourmet, but still a good, easy to follow recipe..to those who changed recipe by using canned anything, that's not what the recipe calls for...canned crabmeat along with talapia, should not be allowed in your kitchen...I did substitute fresh haddock for flounder...will make again, served over buttermilk biscuits with side of grilled asparagus..would do well over noodles, rice, or pastry..very close to a seafood newburgh..

Reviewed On: Jul. 25, 2009