Reviewed: Feb. 21, 2012

really great, added some minced onion. Yummy! Definitely add them right to sauce so they don't dry out. they absorb the sauce very well.

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Reviewer:

Bunny

Reviewed: Nov. 10, 2011

This was great. I replaced half of the breadcrumbs with oats, added sauteed green peppers and a half package of tofu.

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Reviewer:

jbet2011

Cooking Level: Intermediate

Reviewed: Nov. 1, 2011

this was great for fasting off meat

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robbie

Reviewed: Oct. 21, 2011

They were okay. They tasted like little loaf's of bread though, cute, but not really meatball-y.

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Maggie

Cooking Level: Intermediate

Reviewed: Mar. 15, 2011

This is pretty bland, but is okay when you are going to marinate it in something, or put a sauce over the top. Quick and easy.

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Reviewer:

liesparade

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Nov. 6, 2010

Love them. Quick to make, would cut cooking time with smaller balls. I used melon scoop, 3/4 full and got about 3 dozen. Used oregano instead of parsley and left salt out, doubled the Parmesan cheese, and used home made bread crumbs from whole wheat bread. Thanks!

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Reviewer:

Sue

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Jun. 17, 2010

These really are very good. I only made half a batch, because I didn't have many eggs. I wish I'd made more for snacks! These are so very tasty! I read the other reviews about them being dry, so about halfway through the baking time I drizzled them with olive oil. I didn't have "italian" breadcrumbs, so I just used plain and added some herbs (to be honest, I don't really pay attention when I'm sprinkling, I just start with oregano and go until it smells right). The flavor is awesome, but there is a "springiness" to their texture that is a little strange. After mixing everything, it was so liquid-y there was no way that I could have shaped this into balls, so I added another 1/2 cup or so of breadcrumbs. In the future, I will use 2 eggs and a little olive oil for a half batch. I think the oil should help with the moistness issue. I recommend trying these.

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Reviewer:

AmyJo

Reviewed: Feb. 1, 2010

I just made these, and right now, they're mosit and smell amazing... I'm going to be adding them to spaghetti sauce and having them with supper tonight. I didn't have any parsley, so I added some garlic powder in its place. I also added a little water, to make sure they'd turn out moist. When I spooned them out, I shaped into ball be wetting my hands, and I think that added to them being moist... I cannot wait for supper and for my clients to try them.

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Reviewer:

Cindy Lou Who :o)

Cooking Level: Professional

Reviewed: Mar. 12, 2009

these were really pretty good. next time i might try adding bar-b-que sauce like someone suggested.

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Reviewer:

Teresa

Cooking Level: Intermediate

Reviewed: Mar. 3, 2009

tasty comfort food, but i couldn't get them to stay in balls, either. so i just let them crumble and mixed with farfalle pasta. made nice leftovers too.

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