My husband & I have decided we love you. I am the queen of thinking I need to fiddle with a recipe. When I make one that you have posted I know not to mess with it, it will be perfect the way it is. I used cooked chicken but changed nothing else (you did say we could use this with chicken so that does not count as a change :) So very good! Makes a ton so I am going to try to freeze some. Thanks again for a terrific recipe.
Kitten....another 5 stars on this. I had forgotten that I made up a big batch of this to use with the usual 2 gallon bags(in my freezer) of your dilicious meatballs "Melt in your Mouth Parmesan". This is very simple, and as I am NOT the greatest fan of marinara sauce, things like this recipe come in very handy for me. I do eat marinara, but about twice a year is sufficient. Thanks for yet another way to serve up your already "highly acclaimed" meatballs!
Really delicious. It made so much I froze some, reheated it later and it was so good. It froze beautifully.
Another wonderful recipe! I used pork meatballs, great blend of flavors in the recipe, Thanks Kit.
You have got to try this recipe with Kraft Fat Free Catalina dressing! That was all I had on hand and boy was it ever delicious. This sauce has the taste and sheen of Chinese restaurant style sweet and sour sauce. The ingredient proportions were perfect even though I halved the recipe. I used my own frikadelle (South African meatball) Frikadelle - South African Meatballs - Boerewors Style and served them on fluffy white rice. Great recipe, thanks so much!
What a delicious recipe for meatballs! I used home made sweet and sour sauce, and subbed red pepper for the green pepper but other wise followed the recipe exactly. We all love them here! Served it with hot rice and there was no leftovers. Thanks for a winner Carol!