This has great potential with some modifications. Seasoned bread crumbs add an additional light flavour, using fresh minced garlic instead of garlic salt reduced sodium and gives it a more "fresh" taste, one tablespoon of dried parsley is just as good as the fresh in a pinch, nutmeg is a strong spice so it should be used lightly (I recommend half a teaspoon or a little less than that for the amount of meat in this recipe). Also, one can of the soup isn't enough to make a creamy sauce. This sauce would fair better with two cans of soup, half-one can equal amounts red wine and water, as well as some additional sauteed mushrooms. Onto the cooking method... I chose to make them at 400F for 10-15 minutes, flipped them over and then cooked another 10-15 minutes. Whisked together the ingredients for the sauce and poured it over the meatballs after they were nicely cooked; placed the pan back in the oven and cooked it until the sauce bubbled. Tossed everything over egg noodles and it was a nice meal. As previously mentioned, more sauce is necessary to coat the dish sufficiently. Pairs well with a crisp, green salad.
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This has great potential with some modifications. Seasoned bread crumbs add an additional...