I wanted to respond to the comments about the cooking temperature and time... I bake these on my Pampered Chef jelly roll stone... and so the high temp and the time work out perfectly - when cooking on stones, you can cook things FOREVER without them burning. If you're using a different pan, obviously, you need to watch the seeds carefully. Sounds like the general consensus is that 275 to 300 degrees is working well for most people - and checking often, (which you have to do to stir them anyway) is another key to success with this recipe. I'm glad many of you have enjoyed the recipe.

Reviewed On: Feb. 21, 2009

I've made this recipe several times exactly as written, except I use boneless short ribs. The sauce is perfect, the meat tender and flaky and the flavor to die for. I get recipe requests every time. I usually serve this with garlic noodles, but am going to try it with baby red potatoes tomorrow. I buy my short ribs at Costco and always double the recipe - we hardly every have leftovers because everyone loves these so much.

Reviewed On: Jul. 12, 2008

I have been making these meatballs for a few years now and cannot begin to tell you how GOOD they are. I get compliments on them every time I serve them and even have a contractor who insists I call him whenever I make them so he can come over and have a few. I usually subsitute ground turkey breast for the veal, just to lighten them up a bit, and I bake mine in the oven at 350 for 20 minutes, but other than that, I make them as is. I cannot recommend these enough. YUM!

Reviewed On: Jan. 9, 2008