Reviewed: Aug. 7, 2009

These turned out great! I followed the recipe except baked (first bake, not the cheese melting bake) them for an additional 8 minutes b/c I forgot to set the timer!! But they were just fine. I served two on whole wheat brat buns and it was perfect. My husband, picky eater, told me to make these again soon! Yay!! Thanks for a great recipe!

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41 users found this review helpful

Reviewer:

FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

Reviewed: Sep. 9, 2009

These were surprisingly good! I found one recipe made about 15 meatballs. We used hoagie buns and put 3-4 balls per sandwich. I also cut the amount of green pepper in half, as they were getting a little "chunky". Also, we only used about 1/4 the amount of sauce.

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22 users found this review helpful

Reviewer:

HORSEZ001

Cooking Level: Expert

Reviewed: Aug. 10, 2009

Oh my! The meatballs smelled so good while they were baking and when it was simmering in the spaghetti sauce - I was inhaling the aroma from my backyard! I made Buttery Pan Rolls (recipe also on this site) to use as the dinner rolls and added cheddar cheese along with the other cheeses. It was very delicious! Thanks for sharing matykada!

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19 users found this review helpful

Reviewer:

Roxanne J.R.

Cooking Level: Intermediate

Reviewed: Nov. 22, 2009

Amazing! Best meatball subs I have made. Subbed italian bread crumbs for the crackers and did not add salt. Used a slice of provolone instead of shredded cheese. Wow!

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30 users found this review helpful

Reviewer:

snoopychic

Reviewed: Aug. 5, 2009

I loved these they r quick n easy n were a life saver lol. Had great flavour n i tried different cheses as well like feta.

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6 users found this review helpful

Reviewer:

sunflowerBirmingham

Cooking Level: Intermediate

Living In: Ocho Rios, Saint Ann, Jamaica

Reviewed: Aug. 15, 2009

Made these as directed but put 4 per roll as mine were a little larger. Super yum, family loved them will be making again!!

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2 users found this review helpful

Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

Reviewed: Sep. 16, 2009

Great recipe !!! Made larger meatballs to go in sub rolls, what I had on hand, and cheddar cheese, also all I had. We loved them !!! Thanks for sharing, Matykada !!! :)

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5 users found this review helpful

Reviewer:

SHARYL4

Cooking Level: Intermediate

Home Town: Bellflower, California, USA

Living In: Mohave Valley, Arizona, USA

Reviewed: Oct. 11, 2009

So tasty! Next time I will add some cayenne or chopped jalapenos for some heat. Thanks for a keeper! :)

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2 users found this review helpful

Reviewer:

kja303

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

Living In: Kernersville, North Carolina, USA

Reviewed: Oct. 25, 2009

Great! I made these for they guys for lunch while they were roofing. I made full size subs using whole wheat hoagies. I used a little less onion and green pepper and added red pepper. They had some spice to them. I also toasted the buns first and then made the sandwhiches and toasted them like the recipe says. The bread didn't get soggy this way. Thanks for the awesome recipe, I will use it again.

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2 users found this review helpful