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Thank goodness for 'Grandma!' I used beef and lamb for this recipe, very tasty and the sweet sauce drizzled over the top was very yummy. I only got 16 meatballs but this fed our family of 3 adults with another serving put on my husbands sandwiches for lunch. Thanks Bergy. =)rn
I used beef and veal, substituted soy milk, and left off the allspice. Turned out to be a very tasty dish- I served it with rice. Thanks!
I made this on 9/10/08 for the "Beyond Burgers Challenge "in the Cooking Photo Forum, and as part of our dinner.For the meat part of the meatballs I used ground beef and ground pork.The amount of breadcrumbs that this recipe called for were perfect, didn't make the meatballs too dry or too moist. Now to get to the glaze, I had some problems getting it to get thick enough so a little bit of cornstarch was added and that seemed to do the trick.I have to tell you I've never boiled a meatball before in my life. And if this is the way they turnout, I will keep doing it this way from now on.I didn't get exactly 36 meatballs, I think 28 were made. But I have a bit of trouble getting the exact amount of anything out of a recipe. I really enjoyed the taste and texture of the meatballs and the taste of the glaze just put them over the top.This recipe will be made again. Thank you for posting and,"Keep Smiling :)"
Bergy, you've done it again. I made these as one of my grandmas make ahead dinners and well...she loved them! Thank you!