The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 3, 2012
I have made these many times and have stored them in plastic bags in the refrigerator. I noticed after a day or two they have a consistency of meatballs. Now I make two different sets. One for snacking and lunches that are this size and another batch that are bigger - meatball size, that I put basil, oregano, and marjoram in and have with pasta and sauce. I am a vegetarian and have not had meatballs in ages, thanks to the recipe I can now think I'm having meatballs with my pasta and don't have to buy the salt-laden frozen ones from the health food stores!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 26, 2011
Just finsihed making these. If I make them again, I will reduce the eggs used and the butter if possible.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 28, 2011
My hubby LOVED these. They were a little heavy on the bread crumbs for me, but he insisted I make them again after they were all gone. :) So I will give them five stars for him.
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Cooking Level: Beginning

Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 27, 2011
Delicious ....my only change was to use1/2c of butter instead of 3/4c. Otherwise a great appy and my kids really loved them. I also added about 4 cloves of garlic instead of 1. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 26, 2011
Just like my grandmother use to make =)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 24, 2010
Delicious! I cut the recipe in half and still had a big pan; a lot for a dinner for four. I used stale bread crumbs and added my own seasonings to them. The bottom does brown way before the top; I flipped them over after about 15 minutes to brown both sides better.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 21, 2010
YUM! These were a big hit at Thanksgiving and are now being requested for Christmas! Pretty easy to make and delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 7, 2010
tasted like stuffing. any suggestions to cut down on the amount of butter?
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Cooking Level: Beginning

Living In: Northville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 28, 2010
These were FANTASTIC! I almost never write reviews but this recipe really deserves the praise. What a fantastic way to have spaghetti and "meat"balls - vegetarian style. I tripled the garlic and I still wouldn't call these "Garlic" Spinach Balls but it was still really good. I also used seasoned bread crumbs instead of crushing seasoned stuffing. I don't know if it made a difference in taste, but I am certain it made the recipe easier. I highly recommend this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 12, 2010
Great recipe! I used twice as much garlic, but no other changes. They were a big hit at my party & a good vegetarian finger food.
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