This is a great recipe that you can doctor according to the tastes or those you are cooking for. I try to make the recipe as written the first time & base my rating on that. I gave it 4 stars because it is fine as written: easy & good tasting. The second time I made this for my small group and wanted it to be a little more special and flavorful. I added onion powder, salt & pepper, freshly grated Parmesan cheese to the meat (omitted the onions as they tend to make the meatballs fall apart & some folks don't care for the texture). I made fresh bread crumbs, mixed them with Italian seasoning and added them last to the meat. I lightly mixed the ingredients and shaped the meatballs, put them in a roasting pan in a 450 degree preheated oven and immediately lowered the temperature to 350 degrees, then baked them for 15 minutes. I placed them on paper towels & gently patted the tops with another paper towel to remove excess fat b/4 adding to the crock pot with the sauce. To the sauce I added garlic powder, grated Parmesan cheese, about 1 T. white sugar to balance the acidity of the tomatoes, parsley flakes, and Italian seasoning. An hour or so before they were done, I checked the sauce and added more Italian seasoning, garlic powder, salt & pepper and grated Parmesan to taste. I stored the crock in the refrigerator overnight, reheated it the next day and served the meatballs on rolls with a variety of peppers, pickles and sides.
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