Very tasty sauce, but the meatballs are a little bland. I suggest adding extra Worcestershire, using Italian-style breadcrumbs, and maybe 50% more ground black pepper, a little extra onion, a little extra seasoning salt, and a little extra ginger. (And, actually, I had slightly less meat than the recipe called for - so it would have been even blander. So don't be afraid to spice it up!) For the sauce I prefer using red, yellow, or orange bell pepper. Not only do they look nicer, but they are a little sweeter and also easier to digest since they are ripe. (Green bell peppers aren't technically ripe and your body can't handle them as well.) All that said, it WAS enjoyable and I'll certainly make it again.

Reviewed On: Mar. 30, 2011

The recipe is easy and the sauce really is tasty. The only problem is that the flavors don't penetrate the meat. The result is that instead of what most people think of as a meatball, you get a ball of meat. A ball of meat with a tasty coating, but still not really a meat ball. To drastically improve it, I'd keep the sauce the same but mix some breadcrumbs and spices into the meat before forming the balls. But the sauce is definitely a keeper!

Reviewed On: Jan. 12, 2011

I love these and make them every Christmas. I use mint chocolate kisses in one batch and add a little green food coloring. Before popping it in the oven I add green and white sprinkles. Another batch gets well-drained (and patted-dry) maraschino cherries and a little red food coloring and red & white sprinkles. A third batch gets regular chocolate, no coloring, and chocolate sprinkles. The result is a very Christmassy platter of colorful treats. It gets decimated at any party I take it to.

Reviewed On: Dec. 22, 2008