The first time I made this I followed the recipe exactly and thought it tasted too much of lemon. This time I substituted white wine (a sauvignon blanc)for the lemon andthe flavor was wonderful. We served the shrimp on top of a Caesar salad and it was a great addition...my husband said the shrimp were very tasty (those are strong words for him). I didn't put the ingredients in a blender and it was still great. Enjoy.

Reviewed On: Mar. 30, 2013

Loved the idea of cabbage, potatoes and kielbasa but it was lacking in flavor. Used chicken broth instead of bouillon and added about a teaspoon of caraway to add flavor but it just didn't come together like I expected. Sorry.

Reviewed On: Mar. 22, 2013

Sorry to do this but I did change the recipe a bit. I used 1# of gr. beef and 1/2# of mild Italian sausage. Used an Italian herb mix, parsley, garlic and dried red onion. To that I added 1/2 c. bread crumbs (made from several-day old sturdy white bread) which I mixed with 1/4 c. of milk. Let the bread crumb/milk mixture sit long enough to let the crumbs absorb the milk before adding to the meat mixture. Added 1/2 c. grated parmesan and 2 eggs, a teaspoon each of salt and pepper. Mixed everything up well and used my cookie scoop to make perfect size meatballs. Baked in the oven (350 degrees) for 30 minutes. This made 23 meatballs (a little smaller than golf ball size). Perfect! Thank you, Geanine, for submitting this recipe, without it I wouldn't have had good meatballs.

Reviewed On: Jan. 25, 2013