Reviewed: Aug. 27, 2008

First time ever making meatballs so I figured I'd try some less traditional meatballs like the ones in this recipe. All I can say is WOW. I made just a few changes, like 1/2 teaspoon of onion powder instead of onion because I hate onions and A1 instead of worcestershire but it still turned out great. Highly recommend this recipe!

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Brian Y


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Reviewed: Aug. 21, 2008

These meatballs were AWESOME!!!! They had the best flavour and everyone raved about them. They were not too spicy at all. I couldn't find peach preserves so I used apricot jam, I baked the meatballs on a cookie rack on a cookie sheet. They were sooooo good. thanks

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BRENDA


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Reviewed: Jun. 10, 2008

I used ground turkey instead of the beef and added some some oregano. SO yummy... Will definitely make again!

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Emmurphy

	Cooking Level: Intermediate Home Town: Sumner, Washington, USA Living In: Puyallup, Washington, USA
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Reviewed: Apr. 18, 2008

these were good, spicy, but not too spicy

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lv2ck

	Cooking Level: Intermediate Home Town: Holdrege, Nebraska, USA Living In: Iowa Falls, Iowa, USA
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Reviewed: Feb. 4, 2008

The flavor is just outstanding. It's a very different meatball with a nice little kick. One of the other reviewers said to mix in the BBQ sauce with the meatballs. This made them overly wet and they didn't want to stay in meatball form. Next time I will keep the sauce separate and put on top of the meatballs after they cook.

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Chocaholic

	Cooking Level: Intermediate Living In: Charlotte, North Carolina, USA
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Reviewed: Dec. 26, 2007

MmMm Good! Next time I'll add some cayenne pepper for a bit more kick.

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Midwest StepMom

	Cooking Level: Expert Living In: Gardner, Kansas, USA
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Reviewed: Dec. 24, 2007

I Followed this recipe to the tee and it was excellent. It was a big hit at our party! I am making it again today for Christmas Eve. Very tastee. My Husband and like spicy food. Thank You! Pamela Malm

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Pamela Malm


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Reviewed: Dec. 21, 2007

I used apricot instead of peach preserves. Didnt find this at all too salty nor too spicy. Being from Louisiana, I used Tony Chachere's of course. This receipe is a keeper.

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American in Sweden

	Cooking Level: Expert Home Town: Baton Rouge, Louisiana, USA Living In: Uddevalla, Västra Götalands, Sweden
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Reviewed: Dec. 15, 2007

The 1st time I made these I cut the Cajun seasoning ( Tony Chachere's) and hot sauce in half since there would be young children eating them. Everyone loved and raved about them. The 2nd time I added the amounts called for in the recipe and they were much too salty. I'll find the lower salt version for next time or just use less. This is a very good recipe though and is a definite keeper.

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LINDABTX

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Plano, Texas, USA
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Reviewed: Dec. 11, 2007

I would use a litle less cajun seasoning next time. Loved the sauce.

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croplkm

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA Living In: Dallas, Texas, USA
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Reviewed: Dec. 11, 2007

This was a wonderful recipe. I first made it on Thanksgiving as an appetizer, and my whole family loved it. I'll make it again and again!

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Darla

	Cooking Level: Expert Home Town: Orangeville, Illinois, USA Living In: Durand, Illinois, USA
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Reviewed: Nov. 21, 2007

My husband loves this recipe! He has me making these meatballs for every Patriots game! You can use either peach preserves or apricot preserves, they taste good either way. Will make again and again! Thanks!

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melhaley

	Cooking Level: Intermediate
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Reviewed: Nov. 14, 2007

Wow, what great flavors! I was a little timid in using 1/4 cup of cajun seasonings, so I used 4 Tbsp. instead. Still had enough "kick" to it with the Chipotle BBQ sauce I used, and got rave reviews! Will make this again for my next get-together!

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DOODLEBAR


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Reviewed: Nov. 3, 2007

I've made this three times already and everyone loves them! I was hesitant about the peach preserves but they go perfectly with the BBQ sauce! Adjust it to your taste, though. I had to keep doing taste tests until it felt right to me.

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audriesaur

	Cooking Level: Beginning Living In: Diamond Bar, California, USA
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Reviewed: Aug. 25, 2007

very good, but too salty with 1 TBSP salt, i would cut the salt in half next time

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joan k

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Aug. 8, 2007

My boyfriend made fun of me for making meatballs at a party for college students, but when he had to fight off the others for a chance to taste them, he stopped laughing. Good stuff! I used store bought bread crumbs and Montreal steak seasoning instead of Cajun. They're spicy, they say!

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Apple Jacks

	Cooking Level: Beginning Home Town: West Palm Beach, Florida, USA Living In: Gainesville, Florida, USA
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