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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20 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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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5 users found this review helpful

Reviewer:

BethK

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: New Haven, Indiana, USA

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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4 users found this review helpful

Reviewer:

Living In: Hamilton, Ontario, Canada

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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39 users found this review helpful

Reviewer:

wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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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4 users found this review helpful

Reviewer:

Mom in the kitchen

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Denver, Colorado, USA

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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14 users found this review helpful

Reviewer:

Terri

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Brainerd, Minnesota, USA

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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11 users found this review helpful

Reviewer:

Karen

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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52 users found this review helpful

Reviewer:

COLLEY411

Cooking Level: Expert

Home Town: Valrico, Florida, USA

Living In: Seaside, California, USA

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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9 users found this review helpful