I made this and wound up with about 40 to 50 meatballs. I used Italian bread crumbs instead of the soaked bread, parmesan cheese instead of Romano, fresh diced onion and a few cloves of crushed garlic. The breadcumbs were just a little overpowering. I browned the meatballs in a skillet, then baked them at 400 degrees for about 15 to 20 minutes.

Reviewed On: Nov. 21, 2008

I followed this exact. I didn't have any juice left from when I cooked the beef. I used a little extra beef broth, but after cooking, there was hardly any juices left, so I added a packet of beef gravy and a cup of water, let it thicken, then added the sour cream.

Reviewed On: Nov. 21, 2008

The onion soup was really overpowering. I will try this again, but I will use half a packet of onion soup, plus mix in some of the juice from the canned pineapple. I also used mandarin oranges instead of a fresh orange.

Reviewed On: Nov. 21, 2008