Reviewed: Dec. 4, 2009

Great garlicky flavor in these. I didn't have tomato paste so I just used beef stock for the water and some mexican tomato sauce (Del Fuerte brand) that I had opened in the fridge. The sauce all simmered away though during cooking and there was none to spoon over the meatballs or rice, so next time I will double it. I did add a little flour/water slurry right at the beginning to help thicken the sauce up a little. Really good, I enjoyed this quite a bit. I served this with Jeera (cumin) rice. Thanks for the great recipe, I'm making this again.

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

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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

Reviewed: Oct. 12, 2009

This recipe is friggen delicious. It goes perfectly with this recipe for risotto also... Risotto with Sun-Dried Tomatoes and Mozzarella. Awesome.

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

Reviewer:

Tamalloni

Home Town: Los Angeles, California, USA

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

Reviewed: Jul. 10, 2009

I liked it. Very unique. Cumin set it apart. Think I need to play with the tomato sauce recipe a bit though kinda bland.

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

Reviewer:

alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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

Reviewed: Jul. 8, 2007

Thank you, very good! We did not make the tomato sauce. Instead, we used a mild cucumber sauce as for Pitas, and used these meatballs in pita pockets. They were very good. We'd also use them with a curry sauce, as well.

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