Reviewed: Oct. 11, 2011

Not sure where I went wrong, but these didn't work for me in the least. They were way too sticky and we couldn't form them into balls - probably needed more eggs. We had to continually add flour and starch to get them to firm up. Eventually just chopped them up into a strange sort of crumb topping and fried them. Also punched up the nutmeg and added salt, which helped a little. Taste was good; the original recipe's texture could use some work.

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Reviewer:

amhv

Reviewed: May 21, 2011

This was so incredibly delicious! I did make a few changes that did the trick. Instead of using burger-style crumbles, I used "Gimme Lean Sausage." (100% vegetarian. It's a soy protein. I found it at Trader Joes) To that I added the nutmeg, onion, and pepper, and crumbed up toast. I did cut down the milk to 1/2 a cup. For the sauce I did have a bit of trouble but to solve that I added cold cubed butter and a bit more flour whisking that all together. Served everything over buttered noodles. It was just awesome! I will for sure make this over and over again!

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Reviewer:

Jetts83

Cooking Level: Expert

Reviewed: Aug. 2, 2010

I was a little bit iffy on the cream sauce but that is just because I am not a big fan of cream sauces in the first place. Also, since I didn't have half-and-half, I used 1/2 cup heavy cream and 1/2 cup soymilk. It came out very creamy and would, I'm sure, be appreciated by those who do like cream sauces. As for the meatballs, I made some changes but they came out pretty well. I substituted matzo meal for breadcrumbs and soymilk for skim milk. Since many reviewers found it difficult to keep the mixture from losing its shape, I added 1 egg and that worked perfectly. I also added about a teaspoon of allspice for more flavor. My brother the avid meat-eater said that these were good, although they didn't taste like real meatballs. Coming from him, that's high praise! I would probably make these again. Thanks for the recipe.

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Reviewer:

Gila

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jun. 19, 2010

This recipe is delicious but I only used the sauce portion. Based on other reviews, I avoided the "meatball" portion of the recipe & instead used a frozen (but still vegetarian) brand. They got a little too mushy but worked out pretty well overall. If you cut down the bake time a little bit, it'll probably be perfect. When I made it a second time, I cut bake time & used my own homemade "meat"balls & it turned out perfect.

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Reviewer:

RAGDYANN422

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Apr. 29, 2010

Upon reading the reviews of others, I decided to add 2 eggs to the mix in hopes that this would help hold the meatballs together, which it did! I also added a little bit of cardamom and all spice to the mix. This recipe is SO delicious! I definitely love the sauce as well. My husband and I ate the whole pan between the two of us. Poured over some egg noodles, it's almost like eating stroganoff. I absolutely would make this recipe again. It is definitely comfort food for the soul.

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8 users found this review helpful

Reviewer:

Rachel Boller

Cooking Level: Expert

Living In: Bellevue, Washington, USA

Reviewed: Dec. 23, 2009

They were easy to make, and they tasted really good!!!!!!!! I used the morning star "meat" crumbles, and I went to the grocerie store and forgot veggie broth, so I used beef broth. Like the others, it was hard keeping the meatballs together, so I added an egg and that kind of helped. But with morning star it says the product only has to be heated to 160degreese so I made some into balls w/out browning them in the pan and they truned out good and stayed as balls!!! I mean for the sauce fake meat does not leave many juices anyway, so I just added more butter to the pan when I was ready to make the sauce!

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Reviewer:

DianaD

Reviewed: Jan. 19, 2008

They made a total mess and fell apart completely when I went to brown them. The sauce and meat ended up being tasty, but it was more like "swedish ground beef" over noodles than swedish meat balls...I'm going to play with the recipe a bit because I liked the taste so much, to find something that will hold together better.

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Reviewer:

Krista

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

Reviewed: Jan. 15, 2007

I halved the ground soy meat. I found the *meat*balls were difficult to keep together while browning as stated in a previous review. It definitely was a yummy recipe.

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Reviewer:

Jen VB

Cooking Level: Intermediate

Home Town: Chelmsford, Massachusetts, USA

Living In: Tyngsboro, Massachusetts, USA

Reviewed: Jul. 17, 2006

i used store-bought vegetarian meatballs, so i'm only rating the sauce, which was good, but a little on the thick side and i wish i'd made a bigger recipe--there wasn't enough extra sauce for the noodles.

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5 users found this review helpful