Reviewed: Sep. 23, 2009

This dish was great! My husband and kids loved it. Next time, I am going to add more sauce and some fresh mushrooms to it. I am not a fan of nutmeg but it was very mild. Can't wait to make this again.

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kbw1971

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Reviewed: Aug. 4, 2009

The meatballs are wonderful but we felt like the sauce was lacking. I ended up adding an additional can of golden mushroom soup and a dash of worsh. sauce. We really enjoyed it with that modification. I also served over egg noodles.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 17, 2009

I thought this recipe was amazing, I changed a few things I only added half the nutmeg, I added dry mustard powder and the corriander, I added a tbs. of soya sauce, I added about a tbs. of parmesean cheese, I added Italian bread crumbs instead of plain. For the sauce I used 2 cans of mushroom soup and added half can of water half a can of milk so the sauce wasnt as thick but it still thickened up, I baked my meatballs in the oven instead of frying them and added the sauce on top and baked until it was bubbly...I served it over egg noodles and it was amazing!!

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sunshine

Cooking Level: Expert

Home Town: Wolfville, Nova Scotia, Canada

Living In: Goderich, Ontario, Canada

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Reviewed: Jul. 8, 2009

This recipe was a hit with my entire family.

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Jojo

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

This recipe is great! So easy to make! I actually used the meatball mixture to stuff green and red peppers then baked in the oven, perfect!

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mrsmelissaf

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Reviewed: May 3, 2009

A good easy recipe. Hubby doesn't like "creamy" gravies so I made a simple brown gravy. It tasted excellent over mashed potatoes.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Apr. 14, 2009

This recipe is a good start but I feel needs a little work. I wil try making these again but I would only put 1/4 of the numeg called for. I am not a HUGE nutmeg fan, I believe it can add a lot to a recipe and can also be unforgiving if to much is added. Thanx for the recipe I will try them again with a few changes

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Artsyfartsygirl

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

I made these meatballs last night. I definitely liked the nutmeg in them but it lacked something else. There wasn't much else in flavor. Maybe they just need garlic, I don't know. We just didn't care for them too much

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JENN_BEAN

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Reviewed: Feb. 21, 2009

When ever I make this I always get huge reviews. People always call me the next day and ask me for the recipe. I used local wild mushrooms for extra flavour.

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mamamia123a

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Reviewed: Feb. 18, 2009

I didn't have time to saute the onions so I threw them in raw. I cut back on the nutmeg (not a huge fan) and omitted the parsley (hate it). The meatballs turned out a bit dense and stodgy but that was my fault for being heavy-handed with the mixing/rolling. This was a decent meal, but I think I prefer meatballs in a tomato/marinara sauce. Thanks though!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

These were good. The coriander and nutmeg add an interesting sweet flavor to the meatballs. Hubby and I both felt like they were missing salt. I used minced garlic rather than garlic salt, and didn't want to add too much salt since condensed soups are known for being salty. I'll make these again though, I'll just add a bit more salt. I used two cans of cream of mushroom soup, some milk and a little sour cream for the sauce. We'll have this again, and hopefully the baby will fell well enough to try it.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Feb. 4, 2009

Awsome recipe.. the only thing I did different was to use half ground turkey and half lean ground beef, parmesan bread crumbs, a little bit of cayenne pepper and a ton more garlic. I baked instead of cooking them in a pan because I doubled the recipe and they wouldn't fit in the pan. I made a pan full of HUGE meatballs and my boyfriend literally ate almost the entire thing.. no joke. I served over mashed potatos with peas. Good comfort food.

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colette

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Reviewed: Jan. 26, 2009

These meatballs were amazing. I followed the exact recipe, and the only reason I give it 4 stars was because of the sauce. I thought it was a little thick, and could use a little improving, but it was terrific.

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tuckerhouse

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Reviewed: Jan. 11, 2009

I followed this exactly as written and it turned out great. I used a cookie scoop to form the meatballs and served it over egg noodles. My two boys, 6yrs and 2.5yrs, have never been so quiet at dinner. Excellent!

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CNLMOORE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Palos Park, Illinois, USA

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Reviewed: Jan. 7, 2009

I loved this recipe!! It was such a hit with the whole family. Instead of coriander I added honey mustard and the recipe said to add one can of cream of mushroom but I did too to have more sauce for the noodles. Once you try this recipe you will never make meatballs any other way! DELICIOUS!!!

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trisha

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Reviewed: Jan. 1, 2009

I am a nutmeg lover, but thought it gave the meatballs a strange taste when combined with the cream of mushroom soup. I'll stick with my old meatball recipe.

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dahlia115

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

Thsi recipe was very easy and quick. I should have baked the meatballs as the other reviewers suggested, and I also used 1/2 tsp. of nutmeg, but I could still taste it, and really didn't care for it. I added Worcestershire sauce, also. Otherwise, the meatballs were good and my husband and two year old had seconds.

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ymthrash

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Cedar Hill, Texas, USA

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Reviewed: Dec. 14, 2008

This was great and pretty easy to make.I followed exactly what the recipe called for and served with mashed potatoes. Will definetly make again!

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Jablo1rm

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Reviewed: Dec. 2, 2008

Much too much nutmeg for my taste, but otherwise good.

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RCgator

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 29, 2008

Entire family loved this - my toddler asked for seconds which is unheard of! My husband does not like coriander, and I didn't have nutmeg on hand, so I used another poster's suggestion and substituted with stoneground mustard. We are an anti-mushroom family, so used cream of celery instead, and added 1/3 cup no-fat sour cream to thicken it up. Browned the meatballs for 5 minutes or so, then put them in a casserole dish, poured the sauce overtop and baked at 350 degrees for a little over an hour. Served the meatballs and sauce over egg noodles. Thank you for a great recipe that everyone loved!

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KerriJ

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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