For the meatballs, I used day-old whole wheat bread and omitted the Maggi seasoning (only because I didn't have it). For the "gravy", I didn't have bouillion granules so I used Campbell's beef broth and I added a mess of fresh garlic as well as fresh baby bella mushrooms instead of canned and I sauteed them with the onions with a little butter before I added the gravy ingredients. The meatballs turned out tender and juicy, which we all agreed was very nice. I'm glad I omitted the Maggi seasoning because I think if I hadn't, this dish would have been way too salty. I think the addition of the full cup of cornstarch was overkill. Next time I make this, I'll cut it back to a tablespoon or so. The gravy was way too thick. Using condensed cream of mushroom soup is a great thickener, all that cornstarch is unnecessary. My husband and I also thought there was a little too much sour cream. I think cut it in half and it would be just right. I think using fresh ingredients and canned beef broth was a great step for this dish. Like I said, if I hadn't had to make a last minute substitution, it would have been WAY too salty. I'll make this again, with my changes. NOTE: I stand by my review only because I think had I not made the changes I did, it would not have been edible. You can sub low-sodium products when necessary but this recipe is full of them.
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For the meatballs, I used day-old whole wheat bread and omitted the Maggi seasoning (only...