Pizza Balls Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 15, 2003
I just took these out of the oven and tried them...fantastic. I deviated from the recipe some. I mixed hot and sweet Italian sausage, added only 1/2 green pepper, did't add the water, and probably only added 1 1/2 C. of baking mix. I plan to freeze them on a baking pan, throw them in a freezer ziplock, and when I serve them Christmas Eve, I will put them in a chafing dish with additional pizza sauce. Thanks for a great recipe.
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Reviewed: Mar. 29, 2003
I was intrigued by this recipe thinking it was very similar to the Jimmy Dean one that uses sausage, baking mix and cheddar cheese. Boy, was I disappointed, even after taking the other reviews about reducing the water and lack of pizzazz into account. =( I think I would take the other recipe which calls for 2lbs sausage and only 1 1/2 cups of baking mix and modify it with italian seasonings and much less pizza sauce if I were making it again. Some things I did find useful and would help address the "messiness issue", I had to put the mixture in the fridge as I was interrupted in making them. I also used my small cookie ball scoop to get it out of the bowl and shape them onto the baking sheet. I put mine out on foil and they were rather difficult to remove once done.
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Cooking Level: Intermediate

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Reviewed: Oct. 26, 2002
okay recipe; doesn't remind me of pizza exactly. needs a little more to spice it up. regardless, easy to put together, although very messy when forming the balls -- i found that after forming about 10 balls, running my hands under cold water then going back to forming made it a lot easier (and less messy). as far as adding in the 1 cup of water, less is better -- i put in maybe a 1/4 cup and ended up having add in more baking mix to even it out. if you wet your hands to form and completely omit the 1 cup in the recipe, maybe it would all work fine.
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Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA
Reviewed: Sep. 1, 2001
A nice change of pace from plain old meatballs or cocktail meatballs. I used hot sausage, and did not even need to use the water. The never really browned, even afte leaving them in a few extra minutes
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Cooking Level: Expert

Living In: Hampden, Massachusetts, USA

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Reviewed: Jan. 30, 2001
These were the first thing to go at our Super Bowl party. Making them was pretty messy but they were worth it.
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