Reviewed: Jul. 28, 2011

I have been making these meathballs for years, first for my children and now my grandchildren. I also bake them instead of frying them and now I use ground turkey or chicken. Putting them in a crock pot after baking gives the meatballs the best flavor, I find.

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4 users found this review helpful

Reviewer:

COOKIE212

Reviewed: Dec. 13, 2010

Awesome, my husband ate until they were gone! Had plans of left overs for the next day and there weren't any left after that meal!

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5 users found this review helpful

Reviewer:

SMILEJENNA

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Hillsboro, Oregon, USA

Reviewed: Aug. 10, 2010

No time to make meatballs - I used frozen meatballs, put them in a crockpot, poured the sauce over and cooked on low until party time ... this gets rave reviews every time!

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6 users found this review helpful

Reviewer:

trebleclef

Reviewed: Mar. 9, 2010

Got a wild craving for this so I made them for dinner. Only change was I used fresh bread-crumbs from a loaf of homemade bread somebody forgot to wrap up properly. HUGE hit. No matter what I thought of them (I loved them) my picky kiddo ate 10 of them and that's 5 stars no matter what!

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7 users found this review helpful

Reviewer:

MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Feb. 18, 2010

This is awesome, works in slow cooker to heat up and keep warm. Can also use whole berry cranberry sauce, instead of grape jelly.

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2 users found this review helpful

Reviewer:

Reviewed: Jan. 2, 2010

I didn't actually get to try one because I took them to a potluck and they were gobbled up instantly. Guess that means they were good.

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1 user found this review helpful

Reviewer:

Elizabeth

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Living In: Tacoma, Washington, USA

Reviewed: Dec. 26, 2009

I made these with gluten-free bread crumbs, for my husband who has celiac disease and they were wonderful. No one knew the difference. The only changes I made were that I baked the meatballs for 20 minutes to brown them and then placed them in the Crock-Pot for 3 hours. I also added a can of cranberry sauce instead of the grape jelly.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

Reviewed: Dec. 25, 2009

These were very easy to fix and there was plenty of sauce too. The sauce was really sweet and a little spicy, but mostly sweet. My meatballs came out dry, but it may have been the super lean ground beef I used, maybe a less lean blend would have worked out better? The meatballs were really tasty without the sauce and would work with any variety of sauces. These didn't make our favorites so I probably won't make them again as is. Too sweet for me.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Oct. 5, 2009

I made the meatballs and froze them until I was ready to use. After thawing, I made the sauce and served in a croq pot. Everyone loved them and people requested the recipe.

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Reviewer:

Trisheee

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Reviewed: Aug. 1, 2009

These are great! and so easy. I make the sauce in two batches one with less jelly(a little more spicy) for the adults,set aside, next with more jelly (more sweet)for the kids.

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1 user found this review helpful