These meatballs are so light and tasty! I used just pork and beef, but followed the recipe other than that. I fried them until they were crisp but they weren't cooked through, then froze them on a cookie sheet and popped them all in a freezer bag. I grab as many as I need whenever I want and put them right into my sauce to thaw and cook through. Yum!

Reviewed On: Apr. 29, 2010

I made these for leftover smoked turkey sandwiches and they were the best sandwiches I've ever eaten! I used oats instead of potato flakes because I didn't want to go to the store, added a tablespoon or more of water in the knead cycle in the bread machine, used a whole onion softened in butter and split for a little on the tops but most in the dough. I still used a little dried onion for extra flavor. I made the dough and shaped them the night before and just popped the sheet in the fridge until an hour or so before baking. They were so good!

Reviewed On: Apr. 7, 2010

I make a similar cacciatore. I've used boneless, skinless breasts and I've used bone-in breasts and thighs...both work great. I don't cut up the chicken...if you let it simmer in the sauce it is so tender, you don't need to! Plus it looks prettier leaving them whole. Also, just dredge the chicken in heavily seasoned flour. I use shitake mushrooms as they're SO much more flavorful, more garlic than called for, and would probably agree with throwing in a can of tomato paste or sauce to thicken it up a bit. Serve it over fettuccine or spaghetti...YUM!!

Reviewed On: Mar. 20, 2010