Reviewed: May 15, 2012

We enjoyed this. The caraway seeds are such a nice addition, but not overwhelming. My only changes were fresh mushrooms ... sauteed ahead, as were the onions. Also added worcest. sauce & cayenne to gravy as suggested. Not only will my kids request this, but they'll want freezer containers to take back with them. Thanks!

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1 user found this review helpful

Reviewer:

BOOKS2

Reviewed: May 11, 2012

Omitted caraway seeds, and used fresh mushrooms. The family ate it up and fought over the leftovers the next day! Thanks for the great recipe.

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1 user found this review helpful

Reviewer:

radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Reviewed: Oct. 27, 2008

Because I'm lazy, after making the meatballs, I added the onion until tender, then added 1 can cream of mushroom soup with 1/2 can water and 1 cube of beef bouillon. That's it. Excellent dish and super tasty!

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7 users found this review helpful

Reviewer:

Anna

Reviewed: Oct. 24, 2008

Now this is food that really schmecks! Wonderful recipe, the only change I made was to use half beef and half pork sausage since that is what I had on hand. The spaetzle was nicely tender and the sauce rich and creamy.

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9 users found this review helpful

Reviewer:

Chromis

Cooking Level: Expert

Reviewed: Jul. 14, 2008

Really Great-Thanks!

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5 users found this review helpful

Reviewer:

Mags

Reviewed: Dec. 30, 2007

Good basic flavor. I made my meatballs with ground venison and used store bought spaetzle. I thought the gravy needed a little something to kick it up so I added a tsp of worchestersire sauce, sea salt, and a generous dash of cayenne.

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11 users found this review helpful

Reviewer:

HAWAIIAN_MOMMA

Cooking Level: Expert

Living In: San Manuel, Arizona, USA

Reviewed: May 23, 2007

My family loves this recipe! I have been making it for years and I like to double the recipe because the leftovers are great. My changes: I use two tablespoons of chopped fresh parsley in the meatballs for each pound of meat plus extra to sprinkle over each serving. I also skip the poultry seasoning and the caraway seeds in the sauce. I prefer to use fresh mushrooms instead of the canned ones called for in the recipe. I lightly sauté them in a small amount of butter or margarine before adding them to the dish. I use light sour cream to save on calories. The spaetzle are great with this dish but I also have served the meatballs over steamed rice or wide buttered egg noodles with great success. It is hard to believe that such a simple recipe would result in such a delicious dish! It tastes like Beef Stroganoff, except with very tender meatballs and for a lot less money.

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2 users found this review helpful