Reviewed: Oct. 15, 2009

I thought this recipe was pretty great! Easy and quick, there was enough sauce to serve with bow tie pasta. I sprinkled parmesan cheese on top which was very yummy. I used the leftovers to make a delicious meatball sandwich the next day. I will definitely make this again!

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citizengirl

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Reviewed: Sep. 15, 2009

These were really yummy. I mixed the garlic into the meatballs themselves instead of in the pan. Next time I think I will double the sauce so we have more. I had no problems with the taste of the sauce it was perfect for us. I served on top of mashed potatos!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 4, 2009

It's just like eating the inside of a stuffed pepper without the pepper! I added the garlic right to the meatball mixture along with a little salt and pepper and instead of mustard I added a tsp. of white vinegar to the soup. I baked these in the oven completely. Serve with mashed potatoes - great meal!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 15, 2009

Tasty recipe! I did add garlic powder (we love garlic) to the meat mixture along with some Watkins Meat Magic. The next time I make these I think I'll use 2 cans of tomato soup and one can of water. The sauce was great but there wasn't enough of it for our tastes.

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BethK

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: New Haven, Indiana, USA

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Reviewed: Mar. 5, 2009

Pretty good. The family all enjoyed it. I usually always follow the recipe for "porcupines" on this site but thought this seemed worth a try. I will make again. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 4, 2009

I've been making these for a few years now -- this recipe is one of my regulars. The whole family likes them! I add one tsp of Worcestershire and also a dollop of jarred garlic (mixing them into the meat). Also, I typically use brown instant rice and after browning the meatballs in a small amount of olive oil (no shortening), I pop 'em into my crockpot! About 2 hours or so on low and they're perfect. Thanks for the recipe!

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wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: Nov. 11, 2008

This was good! My kids liked it, my husband liked it, and I couldn't stop eating it! I mistakenly added the mustard in with the meat mixture, but it still turned out well. I've already gotten a second request for it.

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tata

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Reviewed: Oct. 3, 2008

These meatballs are just simply good. My picky teens both complimented me and my husband loved them too. They appeal to wide variety of tastes. I used ground turkey instead of beef and omited the onion and garlic because my husband hates them. I just put in a little onion and garlic powder so he wouldn't know. I also added worchestshire to the sauce and the meatballs as recommended by someone else. I browned them in a covered skillet and then baked them until done. They came out very tender. I doubled the batch and we had them on pasta the next night. Everyone still loved them. This is a keeper!

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Terri

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Brainerd, Minnesota, USA

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Reviewed: Feb. 26, 2008

I found this recipe in a Home and Gardens cook book in the early 80's. It was always a favorite when my children were little and is still a hit with the grandchildren. Besides being quick, it's another great use for hamberger in a pinch.

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Karen

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Reviewed: Jan. 9, 2008

Very good recipe. Along with other reviewers, I doubled the rice and baked meatballs in the oven. After 30mins at 350, I ladled sauce on top of the meatballs and cooked another 15mins. I also used half ground beef and half italian sausage-which did add to the baking time. I did make a few with just ground beef and the whole family agreed, the ones with sausage were far and away the best. I served these over egg noodles but do not recommend the tomato soup sauce as a gravy. I think good, homemade spaghetti sauce would be better, after they were baked with the original sauce. Thank you for sharing!

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COLLEY411

Cooking Level: Expert

Home Town: Valrico, Florida, USA

Living In: Seaside, California, USA

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Reviewed: Aug. 22, 2007

The meatballs were alright. The sauce was a little too tangy for our taste. If you cook too long the meatballs fall apart. Good for folks with tangy tastebuds.

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mommazoo

Home Town: New Hamburg, Missouri, USA

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Reviewed: Feb. 16, 2007

Wonderful, husband loved them and the kids ate them too. I also added worcestershire sauce because others did but mostly because I love it.

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melissa m

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Reviewed: Dec. 24, 2006

I guess I'm the only one who didn't love these! Thay had a funny aftertaste to me. Husband said "Eh" and ate three, No one else would eat them and the leftovers got thrown out. Thanks anyway for your submission,but I won't be making this recipe again.

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Jan. 14, 2006

Great taste! Loved the sauce! I too added the Worcestershire sauce both to the meatball mix and to the sauce. I'm going to use this recipe the next time I make stuffed green peppers - far better taste than the recipe I've used in the past.

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Hemmie

Cooking Level: Intermediate

Living In: Rochester, New Hampshire, USA

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Reviewed: Nov. 17, 2005

I read the reviews before making this recipe and added the Worceshire sauce in the mix. I also didn't have tomato soup so I substituted that for Prego tomato sauce (original) and it turned out absolutely delish!

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MichelleJC

Cooking Level: Intermediate

Home Town: Newmarket, Ontario, Canada

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Reviewed: Nov. 4, 2005

I misplaced my family's recipe for these - so of course I came here! This one was very close to what we've always made, with the exception of the mustard. I added some Worcestershire Sauce, about a teaspoon, and they were absolutely yummy!

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a.cantu

Cooking Level: Expert

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Reviewed: Jun. 27, 2003

Adding the soup to the meatballs gives them a little more flavor and keeps them moist. Because I had to brown mine in batches I ended up just adding the garlic to the sauce. I needed a little extra zip in my sauce too, so I added some Worchestshire sauce.

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