I don't eat red meat so this was a recipe I was real excited to come across. This tastes fantastic; however I made several small changes. First, I increased the cooking temp to 425 F and since I like my meatballs browned well, I kept them in the oven for closer to 30 - 35 minutes. Perfect! I also added 1/2 cup more bread crumbs because it really helped the meatballs form better. I think the next time I make it, I'll make these other changes too: add maybe 1-2 more tbsp of blue cheese because it was very, very mild, but my husband thought it was just right. I will also use only 2 egg whites instead of 3, because it tended to get pretty runny and difficult to form. I served it on a bed of pasta and speghetti sauce last night; my husband reheated it tonight to make a spectacular meatball sandwich. Great recipe!

Reviewed On: May 11, 2009

We had a zucchini invasion in our garden and had to do something about it and I love trying new unheard of things! This recipe was great but being the non-baker that I am, it took me a little longer to get everything prepped up before it headed into the oven. As a general rule, I learned that 8 cups of zucchinis = 5-6 medium sized zucchinis. When I was cooking the zucchinis, I only had 1/2 cup of white sugar on hand, and I substituted the other 1/2 cup with brown sugar... no problems at all and if anything it may have helped mask the bitter taste others were talking about. Also, I'm not sure if others encountered this problem but the amount of flour in this recipe may have been too much. I may cut it down to 3 or 3 1/2 cups of flour because I eventually had some flour residue on top of my cobbler. Despite this though, what a fabulous recipe and a fantastic way to get ride of all the extra zucchinis popping up at the end of summer.

Reviewed On: Aug. 31, 2008

Yummy, delicious! Very simple and easy recipe. One word of advice - eat it soon after you take it out of the oven or don't cook it too much in advance because the potatoes will get very salty the longer it sits around.

Reviewed On: Aug. 31, 2008