Very yummy, and a great biscuit for adding things like berries or cheese to the dough. My 2 1/2 year old boy had fun helping make and eat these.

Reviewed On: Nov. 15, 2011

I made this for the men at the group home I work at, used beans I made from scratch (they get loads and loads of dry beans donated to them). I subbed 1 cup applesauce for the 2c apples, and it turned out fine. This is a good recipe to use up those surplus beans and cans of applesauce that people on WIC or food donations end up with. BTW 2lb dried beans=4 batches of this cake.

Reviewed On: May 20, 2011

One important ingredient left out of this recipe is eggs, by adding an egg or two the meatballs will be less likely to fall apart. Also you don't have to use the oven to cook them. We'd just simmer ours (covered) on low heat for around 40 minutes in the same skillet that they were browned in, adding more liquid as needed. You can also transfer them to a crockpot after browning them. As far as seasoning, it was always what was on hand. On day they might be cooked with canned tomatoes, the next with a mushroom sauce or brown gravy. My Dad used to cook us porcupine meatballs often when I was growing up, and I had all but forgot about them until I came across this recipe. Grandpa used to tell my Dad that this recipe was "good home cooking" when they were children, and that still holds true today.

Reviewed On: May 28, 2008