The original recipe looked like a fantastic guideline, but I'm given to altering recipes before I try them as presented. As it turns out I found my variation to be ridiculously good.
I substituted Italian seasoned bread crumbs for the crackers, nixed the onions altogether since I am not an enthusiast, and added 1/2 cup of grated parmesan-romano cheese to the mixture. After rolling the meatballs and arranging them on the baking sheet I very lightly dusted the tops with just a skosh more cheese.
I also felt that while the sauce was good I wanted something extra to spice it up. To achieve that I added 1/2 teaspoon of cinnamon and 1/4 teaspoon red cayenne pepper.
For appetizer-sized portions, the amount of sauce this recipe makes is perfect. However, if you are looking for a slightly saucier dish I would recommend upping the sauce ingredients by at least 50%, as covering 20 meatballs made from 1 lb. of ground meat won't leave much extra.
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The original recipe looked like a fantastic guideline, but I'm given to altering recipes...