Reviewed: Nov. 11, 2009

Because of food allergies to both ginger & cinnamon, I used paprika & allspice in these meatballs, and the result was great! My kids gobbled it up, as did my husband, so we will make this again & again! Yum! Thanks.

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lisandreasings

Cooking Level: Expert

Home Town: Avon, Connecticut, USA

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Reviewed: Oct. 12, 2009

these were way too sweet, and actually pretty boring. I followed the recipe exactly, and was not impressed. Not inedible, but nothing I cared to finish either. Will not be making again.

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Pattypoo

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Reviewed: Aug. 17, 2009

Delish! I took another user's suggestion and swapped the honey for a can pineapple chunks WITH natural juice, 1 tsp of orange marmalade, and 1 tsp honey. I only had plain old yellow mustard on hand and it subbed for dijon just fine. I had to thicken up the sauce with a little cornstarch, which worked great. The pineapple chunks and meatballs were great together. I will definitely make these again!

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Betsy

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Reviewed: Jun. 8, 2009

These were different but very yummy. I browned the meatballs in a frying pan and put them in the crockpot with the sauce and set it on low all day (while we went wine tasting :). Along with the meatballs I made the Double Tomato Bruschetta recipe from Allrecipes and cream stuffed strawberries for dessert. Thank you for making appetizer night a little more interesting!

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Samantha715

Cooking Level: Intermediate

Home Town: Rhinelander, Wisconsin, USA

Living In: Los Osos, California, USA

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Reviewed: May 28, 2009

I didn't love these meatballs, I think it was the cinnamon, it just didn't seem quite right. And the sauce was maybe a little too sweet. I think I would try them next time without the cinnamon, and with half honey and half dijon mustard.

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Hunter's Mom 2008

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Apr. 29, 2009

A great twist. Immediatly was asked when we were going to have this again...

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jordanarendt

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Apr. 3, 2009

This recipe was fantastic!! The meatballs were tender and juicy. The best part is that the sauce is versatile, and also works well with baked pork chops.

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FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Mar. 23, 2009

Very easy to make. Be careful w/ the cinnamon.

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Dimpy

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Reviewed: Feb. 3, 2009

Made these for the super bowl on Sunday -- big hit! They are going to be my #1 party meatball from now on.

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ahfisher

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 4, 2009

I loved the subtle cinnamon taste of these meatballs!

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marybeth201

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Reviewed: Dec. 19, 2008

GREAT recipe. I loved them and so did my guests. I made a few changes, I made the sauce with 1/2 c. mustard, 1/2 c. honey and switched out the ground ginger with fresh minced ginger. Finally, a nice, fresh, new meatball recipe!

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LABSARE4ME

Cooking Level: Expert

Home Town: Brewer, Maine, USA

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Reviewed: Dec. 1, 2008

When I made this recipe, I used slightly less honey than called for and it was terrific! I liked the balance between the honey and the mustard. This worked great as a weeknight supper and as a 'finger food' at a recent family gathering (with small toothpicks). I highly recommend this recipe!!!

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Courtney

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Reviewed: Nov. 29, 2008

This recipe is better than my meatball recipe. I made this recipe for Thanksgiving and everyone complimented on them. It has a sweet & hint of spicy taste. I followed the recipe exactly.

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bobbyg

Cooking Level: Intermediate

Living In: Channahon, Illinois, USA

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Reviewed: Aug. 21, 2008

Even my super-picky nephew LOVED these meatballs. I've made them 3 times since I found the recipe (very unusual for me.) I increased the proportion of the mustard to make the sauce less sweet. I also found that I only needed about a third as much sauce as the recipe calls for. I tried freezing the meatballs and they were okay, but I didn't love the slightly mushy texture.

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Misty

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Reviewed: Apr. 19, 2008

I'm counting calories and cholesterol for my husband so I made a few adjustments. The breadcrumbs I replaced with oatbran. I took out the honey and the mustard(because I didn't have it) and replaced them with pineapple and 1 T apricot jelly. I put the onions in the sauce to replace the kick that was removed with the mustard. So Good!

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Heather

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Reviewed: Mar. 30, 2008

We didn't care for the sauce, it was too sweet. But the meatballs themselves are really good.

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 6, 2008

Tried this dish for a weeknight supper. It was great! I served it with simple basmati rice. I did make some additions however: 1 cl garlic to the meatballs and 2t onion powder (my husband will not eat onion). To the sauce I added 2T dijon mustard. It turned out perfectly.

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