I made this recipe for a salsa competition at work (there were only 2 other entries and they needed a 3rd to call it a 'contest') I searched for a super easy 5-star recipe on this site to contribute to the competition, never expecting to win, I just wanted to participate. I won 1st place. I tried to not grind it up too fine like the picture, mine was a little more course. At first it tasted like pice de gallo but after 2 days it did taste more like a very fresh salsa. I liked it.

Reviewed On: Sep. 27, 2009

Oh my - this was fantastic. I left out the white pepper and only added 1 tsp of black pepper after reading other reviews. I only used 8oz dry pasta instead of a pound because I like lots of sauce. When everything was done cooking I combined ALL the noodles with ALL the sauce in one big bowl. After about 5 mins the sauce got nice and thick and really stuck to the noodles well. The flavor was rich nand delicious. My mouth was H-A-P-P-Y!! Thanks for the great recipe. Will make again with shrimp and chicken (my hubby won't eat scallops so I get this batch all to myself.) Yum-OH!

Reviewed On: Sep. 5, 2009

These were very good. Exactly what I expected. Sweet and tangy. I will make them again and expirament a bit by using brown sugar instead of white. I did bake them quite a bit longer because I wanted the sauce to get extra thick. Next time I will either use a little more corn starch or a little less water to get the sauce to more of a glaze consistency quicker. My 15mo old loved them as well. I used another meatball recipe from this website so that the meatballs weren't just plain hamburger...

Reviewed On: Apr. 22, 2009