Reviewer:

Richard

	Living In: Corpus Christi, Texas, USA
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Reviewed: Sep. 5, 2007

I did not care for this recipe. Meatballs came out dry. Using jarred sauce is ok but I use fresh mozzarella and I use whole milk riccota. I have found many other recipes and this isn't worthy of a better rating than a 1.

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Reviewer:

ColoGirlCook


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Reviewed: Nov. 30, 2006

This was alright. The nuts gave it an odd flavor, and there was something lacking in the cheeses. My husband especially requested that I never make it again.

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Reviewer:

OTTOS2

	Cooking Level: Expert
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Reviewed: Jul. 6, 2006

This was great! I love these little meatballs. We enjoyed it without the ricotta.

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Reviewer:

healthnut

	Cooking Level: Intermediate
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Reviewed: Apr. 22, 2006

I loved the pine nuts in the meatballs - I'm adding them to my recipe! I baked the meatballs at 450 (instead of frying)while the ziti cooked. I didn't have enough tomato sauce, so make sure you have plenty before starting. I also didn't have any mozzarella, so I didn't bother to bake the dish -- just combined the ziti, meatballs, sauce and ricotta, then served. It went over really well despite the changes. Thanks!

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Reviewer:

Jennifer


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Reviewed: Nov. 15, 2005

I enjoyed this recipe but I did almost everything differently. I used it more for inspiration. I did not have turkey so I used chicken for the meatballs. I did not have tomato sauce so I used rose sauce and threw in some fresh tomatoes. I did not have ricotta so I whipped half a cup of sour cream with half a cup of cream cheese. I did not have Ziti so I used radiatore. Other than that I followed the instructions:) The meatballs were tender and it was very creamy. The creamy sauce really cut dow on the acidity of the tomatoes. The meatballs were great. Thanks for the inspiration!

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