Reviewed: Dec. 3, 2006

This was a good meal and we will probably make it again. Next time I might just press it in the bottom of the pan instead of taking the time to make balls of it just to make it easier. I also prebaked it instead of frying it to make it easier as well. With those changes it can be an easy weeknight meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2006

These are so delicious! I've made them for lots of people, with great results. I use a carton of roasted red pepper soup for the sauce, leave out the cumin. Yumm

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer Moray

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2005

they wern't at all cheesey, but still good

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

freshfruityblob

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2005

these were messy and tasted really strange. maybe the pecans weren't processed fully or something. i ended up with a pan full of oily nut mess.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beezie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2005

Basically vegetarian meatballs - my husband loved them but they were a lot of work I felt like.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

URSPIDER02

Home Town: Salisbury, Maryland, USA

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2002

Very interesting flavor, but a little dry (especially if they've been sitting out at a party for a couple hours). I would probably recommend adding more cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AIMEEWOZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Santa Barbara, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2002

These are excellent! I am a vegetarian and couldn't ask for a more perfect snack or appetizer for a meal. They are absolutely delicious! I accidentally left out the pecans in the first time around and they were still great! I am making them again, being sure that I remember the pecans this time! A++++++ (I hardly ever give five stars)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TLHGWP

Cooking Level: Expert

Home Town: Saint Paul, Virginia, USA

Living In: Wilmington, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2002

Really enjoyed these ... a great change from meatballs - my family enjoyed them too. I also cooked the cheese balls in the oven to avoid deep-frying - 350 degrees for 30 min. was all that was needed. I also placed them on parchment paper so I didn't have to grease the pan either. I substituted my own spiced tomato sauce but next time I'll try the one on the recipe. Thanks Debbie!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Loll

Cooking Level: Expert

Home Town: New Westminster, British Columbia, Canada

Living In: Delta, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2002

This is similar to the Italian Cheese Ball recipe I stole from Kettering Medical Center (Kettering, Ohio) in 1980 - only they called for ground walnuts, instead of pecans. I think thre's more flavor with walnuts. Strict carnivores I know don't care for this recipe, and my kids hated it. I love this recipe, however, and so do all my veggie friends. NB: I avoid all frying, so I brown the cheese balls in the oven first - 40 min at 350°F. It makes for a lot of oven time, but cuts way down on the fat intake.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JFOURNIER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2000

The cheeseballs themselves were fabulous. I left a lot of chunks in the pecans and they made for a wonderful texture. Next time, though, I will pass on the sauce. It tasted a bit too much like spaghetti-o sauce.

Was this review helpful? [ YES ]
2 users found this review helpful