The reviewer gave this recipe 3 stars. This recipe averages a 4.02 star rating.
Reviewed: Nov. 12, 2008
Wow, not so good. It is edible, but I'm the only one who would eat it. It was rather mushy. Probably should have toasted the bread as some suggested....??
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Nov. 12, 2008
Good comfort food! Everyone in my family loooooves this dish! It's not fancy, but is so filling! My 11/2 and 3 year old even love it.Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Nov. 1, 2008
This is a big hit with my family. I followed the recipe directly, but could've used premade meatballs and been the same turnout.
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Cooking Level: Intermediate

Living In: Joplin, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Oct. 21, 2008
This was a big hit at our house!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Oct. 3, 2008
OMG!!! Melt in your mouth delicious! I took other suggestions and toasted the bread and omitted the water but put in extra sauce. My boyfriend and I could eat this over and over. This is my favorite recipe and I will make over and over. Thanks so much!
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Cooking Level: Beginning

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Sep. 24, 2008
I went ahead and made this heart attack waiting to happen and it was actually pretty good. Not super duper extra fantabulous but it was definitely good--my family really got a kick out of it and ate it all up. I didn't cut up the bread into cubes--I sliced it so it would fit the bottom of the pan instead.
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Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Sep. 6, 2008
This is very good as long as you make these adjustments: Toast the bread in the oven beforehand Substitute ricotta for mayo Don't use water
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The reviewer gave this recipe 2 stars. This recipe averages a 4.02 star rating.
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Reviewed: Aug. 15, 2008
My husband and I didn't care for this or, should I say, the cream cheese mixture. It was way to rich. It did act nicely as a sealer to keep the bread dry though but I think I might've preferred to have soggy bread without the cream cheese. I saved the meatballs, mozz. cheese and sauce to use with some noodles. Sorry.
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Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Aug. 6, 2008
This recipe is great! I have made this recipe numerous times and find that the crust is firmer when I use french sandwich rolls (approx 3-4 6" rolls). I think the extra crust from the rolls is the key to a great crust. Other than that, I follow the recipe to a T.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Jun. 9, 2008
My boyfriend and I love this recipe!! I first found this in a magazine and it calls for sliced italian bread (not cubed) which makes it a lot easier to spread the cream cheese / mayo onto it. I also use ground turkey instead of beef for the meatballs and you can't even tell the difference. I always fill all the nooks and cranies with pieces of italian bread so that the spaghetti sauce doesn't seap through to the bread and make it soggy. Also, I don't add the water as it makes it a bit too runny.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Jun. 1, 2008
This was yummy. I used ricotta instead of mayo and did not add any extra water. We sliced the bread and just topped each slice with the sauce and meatballs. It was really good!
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.02 star rating.
Reviewed: May 14, 2008
The meatballs were great but unfortunatly the rest was not. It was soggy and had a tangy flavor that threw it off.
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Cooking Level: Intermediate

Home Town: Comfort, Texas, USA
Living In: Kerrville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Mar. 31, 2008
My husband and I loved this recipe and I was able to make it ahead of time and then have him throw it in the oven at the last minute. I did add an egg to the meatballs to make it hold together better, but it was wonderful.
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Cooking Level: Intermediate

Living In: Hammond, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Mar. 27, 2008
The whole family loves this dish, never have trouble w/leftovers. The cheese spread is the best part so I make more than recipe states for extra creaminess.
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Cooking Level: Beginning

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
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Reviewed: Mar. 5, 2008
How unusual! I only could fit a half a loaf of bread in my dish, which I lightly toasted. Although I didn't use the water, it came out a tad soggy, which Kind of worked. The mayo/cream cheese mix is very rich... I like it, but I can see how someone might find it a bit much. The meatballs, however, are a big hit. Thanks for this one!
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Photo by MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Mar. 1, 2008
This turned out much better than I thought I would. I thought that the bread would be soggy, and it wasn't at all. The only thing I would do is put in less mayo as the flavor of it seems to take over. I had to put in a lot more seasoning to balance out the taste. I spread the cream cheese mixture over the bread first before cutting. Didn't make sense to spend time tediously applying it to each little cube. Also, next time I would make the meatballs a bit smaller so there would be more of them. All-in-all the dish was quite cook and the family really liked it.
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Cooking Level: Expert

Home Town: Keizer, Oregon, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.02 star rating.
Reviewed: Feb. 4, 2008
An okay recipe and you MUST like Italian meatball sandwiches. Probably best for teenagers. The recipe says it serves 5 -it's probably closer to 10 servings. I agree with others that there is no way you can fit 16 oz. of bread cubes in a single layer of a 9 x 13" pan. Be sure to toast the bread cubes so that they don't get soggy. If I make it again, I will try it with ricotta instead of the cream cheese-mayo mixture. As others suggested, I did not add water - just added a bit more spaghetti sauce.
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Cooking Level: Expert

Home Town: Simi Valley, California, USA
Living In: Ruidoso, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Jan. 24, 2008
I made it with the Ricotta cheese like other people and left out the water, but we used sourdough bread and it worked very well!! I am going to make this again very soon.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Jan. 8, 2008
Excellent. I also toast the bread first, and have even used frozen meatballs if in a hurry.
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Cooking Level: Intermediate

Home Town: Hudson, Massachusetts, USA
Living In: Blythewood, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Jan. 7, 2008
Loved it. I halved the recipe which worked great but it needed a few more meat balls. So probably use more meat and/or make the meatballs smaller.
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