Jansen's Spaghetti Sauce and Meatballs Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 14, 2009
just okay.. The cinnamon is overpowering and seems out of place--I'd omit it altogether if I were to ever make this again. And we prefer the usual bread crumbs vs cornflakes in our meatballs. 1 Tb of sugar for 1 1/4 lb meat is too much--they were too sweet and the cornflakes gave a strange taste and texture.
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Round Rock, Texas, USA
Reviewed: Jan. 26, 2010
The sauce was okay used it on spaghetti (added a big more sugar and italian seasoning). Didn't make the meatballs.
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Photo by Sarah Jo
Reviewed: Sep. 1, 2010
I used fire-roasted tomatoes, organic tomato sauce and paste, homemade italian seasoning (I like a little more spice in my sauce) and I added half a pound of chopped mushrooms, one diced red pepper and one chopped onion to the sauce, that I sauteed in with the garlic in the olive oil before adding everything else. I used brown sugar instead of white in the sauce. Because I don't keep cornflakes on hand, I used a mixture of bread crumbs and parmesan cheese. I didn't need the full amount, a half cup was plenty. I did not add sugar to the meatballs because there was sugar in the sauce. I also used homemade italian seasoning in the meatballs. The meatballs held up well but weren't my favorite. The sauce was pretty good and complimented the meatballs well. I liked that recipe baked the meatballs seperately so I could pour the grease off before adding them to the sauce. I think from now on, I'll use a mixture of the beef, pork and veal because that made for a great meatball. I liked the nutmeg, too. It was different in a meat sauce but tasty. I don't think I'd add as much next time, I think 1/4 of a teaspoon would be just right.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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