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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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Reviewer:

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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Reviewer:

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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Reviewer:

Sarah B

	Cooking Level: Intermediate Living In: Richmond, Virginia, USA
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Reviewed: Feb. 21, 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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