Like a lot of other reviewers, I combined the recipes for Marla's meatballs with Jessica's sauce. I did end up adding some sauteed mushrooms, about 3 tablespoons of fat free sour cream and about a half cup of milk to the sauce. I was skeptical at first because I thought it would be too salty with the soups, but it was actually really good. Italian seasoning, garlic powder, ample ground black pepper and a pinch of allspice in the meatball mixture kept it from being bland. My husband says this is a keeper. Thanks for the recipe.
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Like a lot of other reviewers, I combined the recipes for Marla's meatballs with Jessica's...