Reviewed: Oct. 8, 2010

this recipe is amazing!!! made the meatballs last night for dinner. I didn't have any basil so I used Italian seasonings which was delicious. For the sauce I also used some honey along with the apricot and ketchup. This meatball recipe has now become the ONLY one I will use!. Next time I make them I'm going to go meatball sub and toss them into a really hood homemade marinara sauce! YUM!

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Reviewer:

lisaparker

Reviewed: Feb. 28, 2010

I did not care for this recipe! I would have rated it 0 star if the site would allow. I followed the recipe exactly. The sauce tasted like ketchup and the meat balls were dry and tasteless. I will NEVER make this again!

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Reviewer:

MALL4JAMIE

Cooking Level: Professional

Living In: La Porte, Indiana, USA

Reviewed: Jan. 11, 2010

This sauce was OK... I used it on regular frozen "meat" balls but it was too tart. I would add sugar or reduce the amount of vinegar to improve the flavor. I won't make these again.

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Reviewer:

Kristy

Reviewed: Apr. 28, 2009

I used meat. The sauce was the best. The family loved it.

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Reviewer:

jannet

Reviewed: Jan. 22, 2009

The meatballs are pretty good for other purposes (like spaghetti & meatballs), but we really didn't think they went with this sauce very well at all. I'd give the meatballs 4 stars but the combination of the meatballs & sauce only 2.

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Reviewer:

abbey

Reviewed: Jan. 3, 2009

I did not care for these.

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Reviewer:

Charlee

Home Town: Chicago, Illinois, USA

Reviewed: Sep. 14, 2008

Edible, but I don't think it's a keeper. Had too much of a bready flavor, so if I were to do it again, I would probably cut down on the bread crumbs. The sauce was really good though. I think I will use that again with regular meatballs. In spite of being vegetarian, DO NOT mistake this for being healthy. I got 18 meatballs using a 2 tbsp scoop out of this recipe. Once I added up JUST the caloric stuff, that worked out to 205 calories per meatball. Yikes! BTW: this is the same recipe as Vegetarian Sweet and Sour Meatballs except with one more egg.

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Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: Jul. 20, 2008

Easy and quick to make. Very yummy and filllng. Made with brown rice.

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Reviewer:

Heliftsmeup

Cooking Level: Beginning

Reviewed: Jan. 22, 2008

My family loved these. I used fat free cheddar and cottage cheese. Really good, but the texture is more like stuffing than a real meatball. We had these with mashed potatoes and a vegetable for dinner.

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Reviewer:

Kelly

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Cheshire, Connecticut, USA

Reviewed: Jan. 2, 2008

I did not make the sweet and sour sauce. I baked the 'meat' balls with a little olive oil and later added them to pasta sauce. They were fantastic. I have another batch in the oven right now, however, this time I have added carrot and celery and I am hoping they will turn out like faux rissoles. I can not recommend this recipe enough.

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