Ugandan Kabobs Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 24, 2000
We served this with rice and it was great. The taste was a bit different, but we loved it by the second or third bite. The sauce is key. Not sure why it's called Kabobs and not Meatballs.
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Reviewed: Dec. 8, 2004
These are a good way to change things up with your appetizers. They are different and very delicious. I can't wait to serve them at our 'Final Four' party.
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Reviewed: Jun. 18, 2005
These were really good. At first I didn't know if they were worth all the prep, but after they were gone I couldn't stop dreaming about them :-). The only thing I would change--I know the yogurt sauce is probably more authentic but after I ran out I just used ranch dressing and like it much better. All a matter of taste. *** An addition--I'm trying to be more healthy and tried this recipe again but with half ground turkey and baking on a cookie sheet instead of frying. I also substituted the fried onions for chopped fresh ones. Still good and I'm sure a lot less fat.
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Reviewed: Sep. 19, 2005
this dish is terrific. I altered the recipie somewhat-omitted soaked bread, used just one egg, forgot the jalepeno, switched cilantro for parsley and baked instead of fried the meatballs-still turned out fantastic.
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Reviewed: Dec. 2, 2005
Very good recipe. The meatballs are good hot or cold and the dipping sauce is quite good, too.
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Reviewed: Mar. 14, 2006
These were pretty good. They take a lot of work. I liked the dipping sauce, but no one else did. My husband and daughter ended up using BBQ sauce to dip them in. Proably wont make again
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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