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Reviewed: Oct. 3, 2008

These meatballs are just simply good. My picky teens both complimented me and my husband loved them too. They appeal to wide variety of tastes. I used ground turkey instead of beef and omited the onion and garlic because my husband hates them. I just put in a little onion and garlic powder so he wouldn't know. I also added worchestshire to the sauce and the meatballs as recommended by someone else. I browned them in a covered skillet and then baked them until done. They came out very tender. I doubled the batch and we had them on pasta the next night. Everyone still loved them. This is a keeper!

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Reviewer:

Terri

	Cooking Level: Intermediate Home Town: Evansville, Indiana, USA Living In: Brainerd, Minnesota, USA
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Reviewed: Feb. 26, 2008

I found this recipe in a Home and Gardens cook book in the early 80's. It was always a favorite when my children were little and is still a hit with the grandchildren. Besides being quick, it's another great use for hamberger in a pinch.

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Reviewer:

Karen


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Reviewed: Jan. 9, 2008

Very good recipe. Along with other reviewers, I doubled the rice and baked meatballs in the oven. After 30mins at 350, I ladled sauce on top of the meatballs and cooked another 15mins. I also used half ground beef and half italian sausage-which did add to the baking time. I did make a few with just ground beef and the whole family agreed, the ones with sausage were far and away the best. I served these over egg noodles but do not recommend the tomato soup sauce as a gravy. I think good, homemade spaghetti sauce would be better, after they were baked with the original sauce. Thank you for sharing!

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Reviewer:

COLLEY411

	Cooking Level: Expert Home Town: Valrico, Florida, USA Living In: Seaside, California, USA
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Reviewed: Aug. 22, 2007

The meatballs were alright. The sauce was a little too tangy for our taste. If you cook too long the meatballs fall apart. Good for folks with tangy tastebuds.

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Reviewer:

mommazoo

	Home Town: New Hamburg, Missouri, USA
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Reviewed: Feb. 16, 2007

Wonderful, husband loved them and the kids ate them too. I also added worcestershire sauce because others did but mostly because I love it.

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Reviewer:

melissa m


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Reviewed: Dec. 24, 2006

I guess I'm the only one who didn't love these! Thay had a funny aftertaste to me. Husband said "Eh" and ate three, No one else would eat them and the leftovers got thrown out. Thanks anyway for your submission,but I won't be making this recipe again.

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~TAYLOR~

	Home Town: New Rochelle, New York, USA
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Reviewed: Jan. 14, 2006

Great taste! Loved the sauce! I too added the Worcestershire sauce both to the meatball mix and to the sauce. I'm going to use this recipe the next time I make stuffed green peppers - far better taste than the recipe I've used in the past.

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Reviewer:

Hemmie

	Cooking Level: Intermediate Living In: Rochester, New Hampshire, USA
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Reviewed: Nov. 17, 2005

I read the reviews before making this recipe and added the Worceshire sauce in the mix. I also didn't have tomato soup so I substituted that for Prego tomato sauce (original) and it turned out absolutely delish!

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Reviewer:

MichelleJC

	Cooking Level: Intermediate Home Town: Newmarket, Ontario, Canada
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Reviewed: Nov. 4, 2005

I misplaced my family's recipe for these - so of course I came here! This one was very close to what we've always made, with the exception of the mustard. I added some Worcestershire Sauce, about a teaspoon, and they were absolutely yummy!

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Reviewer:

a.cantu

	Cooking Level: Expert
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Reviewed: Jul. 27, 2003

Adding the soup to the meatballs gives them a little more flavor and keeps them moist. Because I had to brown mine in batches I ended up just adding the garlic to the sauce. I needed a little extra zip in my sauce too, so I added some Worchestshire sauce.

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Reviewer:

Navy_Mommy

	Cooking Level: Expert Home Town: Ocean Springs, Mississippi, USA Living In: D'iberville, Mississippi, USA
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