Reviewed: Nov. 2, 2009

Way too sweet (even after cutting back on ketchup and sugar) and lacked the flavor I was hoping/expecting for. Not sure I'd make it again even with additional adjustments.

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tralden

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Reviewed: Aug. 30, 2009

I never made meatballs before but a friend of mine asked me to make them for a pool party!! THEY WERE A HIT!! Everyone LOVED them! I cheated and used frozen turkey meatballs and I added a little mustard and vinegar to the sauce (like suggested before) and a can of tomato sauce. I will definately be making these again.

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Marcia

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Reviewed: Jul. 15, 2009

This is excellent! I didn't have any mushrooms but decided to make it without. I added 1 T. of mustard as suggested by someone else. Since I was using regular ground beef, I placed the meatballs on a baking sheet covered with tinfoil and baked at 375 degrees. After 30 minutes, I drained off the oil. I then removed the tinfoil for the last few minutes and continued baking to let them brown. I served it with rice. Thanks for the recipe, I will definitely serve this again.

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Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

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Reviewed: Jul. 9, 2008

It was delicious!! I eyeballed the brown sugar, and added about a tablespoon of mustard. I don't think we could have eaten the meatballs any faster!! Nice little zip to it and a good sweetness as well. Might consider adding a bit of vinegar next time.

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Jinx

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Reviewed: Oct. 18, 2006

This was good, if not a little sweet, with homemade buttered noodles. I used 1 1/4 cups kethcup(thats what i had) and half an onion(we like), next time i would put whole onion, maybe less sugar and add some red pepper flakes....

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