Reviewed: Nov. 23, 2008

We all loved it and oh my gravy! they smelled so good when they were cooking. I baked them on 400 for about 20 minutes and them turned them over. I didn't have all the spices, but I used italian bread crumbs and I think that made up that. I also added about 1 cup of minute rice. It helps suck up the extra grease from the not-so-lean beef. I made a gravy w/ the can of cream of mushroom soup, 2 packets of brown gravy mix and 1 1/2 c. of water. And then served it over egg noodles. I will definately make these again. They didn't take long to form and since I baked them, they were pretty low maintenance since they were baked.

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Nov. 5, 2008

Awesome! Very yummy meatballs. I like many others used the dijon mustard instead of the coriander. I also added beef stock to my mushroom soup to thin it down. Otherwise I followed it exactly and they are great.

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rubel419

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Reviewed: Oct. 25, 2008

I was surprised at how good this dish tasted! At first I was a little skeptical of the fact that there is no salt in the meatballs directly, but they turned out very well. I made them bigger and browned them in olive oil, then took them out and made the sauce; I then returned the meatballs to the sauce and let them simmer until done. I also added some sour cream to the sauce in the very end and I thought that that was a very good addition- just added a little extra punch. My husband kept saying how good these were and told me to make them again soon! Thank you for the recipe :)

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Oct. 15, 2008

Very good recipe!

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MommyEsq

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Oct. 5, 2008

This is an excellent meatball/with gravy recipe. The second time I made these, I used 2 cans of mushroom soup for more gravy and added 1 tsp beef granules for a richer gravy. This is a keeper recipe. Thanks!

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Sep. 25, 2008

This was superb! I did modify to include 1/2 cup sour cream in the sauce and eliminated 1/2 cup water. Added a 1/2 tsp of tarragon and a can of mushrooms. I did use brown/spicy mustard instead of coriander too. I also served this over spaghetti squash and this was an awesome dinner! thank you for the recipe.

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gumbug

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Reviewed: Sep. 20, 2008

Delicious and easy!

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tessbook

Cooking Level: Expert

Home Town: Sioux Center, Iowa, USA

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Reviewed: Sep. 15, 2008

Very good! I baked it at 425 for 15 min as was recommended earlier by another member and threw in some cumin and a few other spices to my personal liking it was really good. Wasn't greasy at all which is what usually happens when I fry it. Didn't burn either. Great recipe for busy moms and dads!

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sawad

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Reviewed: Aug. 3, 2008

I had 3 pounds of hamburger, so I made it all into meatballs. I made a mess, trying to cook these in a frying pan, so I baked the rest in the oven on a broiler at 350º. I now have enough for 2 more meals in the freezer. These will work with spaghetti, other soups, or in sandwiches. Four hard to please adults said 'yummy'.

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Julcat51

Home Town: Hillsboro, Oregon, USA

Living In: Yuma, Arizona, USA

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Reviewed: Jul. 31, 2008

Whole family loved this! I did add a cup of sour cream to the soup just to ad some zing and thin it a bit - will make again!

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bikerchickie

Cooking Level: Expert

Living In: Walnut Creek, California, USA

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Reviewed: Jul. 30, 2008

corriander powder NO! This was not to our taste. They tasted like vinenna sausages.

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kimkim

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Reviewed: Jul. 16, 2008

DELISH! This dish will be a regular at our house. (I did use some dijon mustard). As much as I love Spaghetti & Meatballs.....this was a welcome change. ...guess we all have different taste buds, but I can't imagine anyone NOT loving these. Thanks for the recipe. Ours didn't have a chance to 'fall off the table' they were gobbled down so quickly! Adorable name for the recipe! :)

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DollyB

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 11, 2008

Yummy and easy.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Jul. 8, 2008

I added just a little white wine to deglaze before adding the soup. Delicious. I did use pre-cooked (frozen) meatballs for a quick dinner, and served over roasted garlic mashed potatoes. Excellent, thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 24, 2008

Mmm... comfort food. This was so easy to put together. I loved the simplicity of the sauce. The meatballs were great too, just felt as though they could've been better. Maybe it was the lack of coriander (I didn't have any on hand). Thanks for the recipe!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 10, 2008

I'm giving this four stars based on my 8 year old son's review of these meatballs...he loved them. My husband would give this a 3.5 if he could give a half rating. I'd have to agree. The nutmeg flavor in these is just too strong, in my humble opinion...too strong for a meatball. However...all is not lost...I plan on trying to make a stroganoff meatball next time using this recipe as a basis. (And I will completely eliminate the nutmeg, but double up on the onion). Thanks. :)

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Momster

Cooking Level: Expert

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Reviewed: May 28, 2008

I didn't have the corriander and decided against the nutmeg (not a fan of the spice), and sauted fresh sliced mushrooms with the balls. The balls held together terrific, and the kids loved it. Thanks for sharing!

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: May 21, 2008

The meatballs are absolutely delicious. I would give them 5 stars but i couldn't believe that a meatball with this much flavor would be teamed with cream of mushroom soup. I made a cheaters potato soup by blending a can of sliced new potatos with juice a few creams and seasonings then mixed in the meatballs bowtie pasta and sweet peas and it was perfect!

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MrsCowan

Cooking Level: Expert

Living In: Ozark, Missouri, USA

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Reviewed: May 6, 2008

Made exactly to recipe. Kids liked, husband said it was so-so, I hated. I am a meatball snob though. I thought the gravy of plain canned mushroom soup was bland.

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