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Showing 1-6 of 6
on January 27, 2012
I did change this recipe up a bit, but it was very good! I used all the spices you listed in the recipe, but also added a little bit of cumin seed pepper flakes, and cinnamon (I love that combination in meatballs), and cooked everything on the stovetop. All in all, a very nice weekday recipe, thanks for posting! Made for January NA*ME Tag.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 30, 2011
Must admit I also misinterpreted the directions and thought I was supposed to cook the casserole on top of the stove, but this worked well, to be honest, I chose to brown the meatballs in a heavy frying pan and added the pre-sauteed vegetables to that, covering and cooking at a low heat. We really enjoyed the fusion of flavours, slightly exotic without being too strong for the girls, and absolutely perfect served on couscous, which we all love. Good moist meatballs, the vegetables were not overcooked, this was enjoyed by all, and DH enjoyed the leftovers for a very good lunch today!!! Thank you, awalde, another excellent recipe, made for PRMR tag game.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Dienia B.
on September 14, 2011
i served this with Healthy Creamy Parmesan Mashed Potatoes and it went perfectly this is a very easy dish to make the flavors dont overpower here . really good thank youperson found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 03, 2012
Delicious meatball and veggie dish! I cooked my meatballs in the oven as directed (450 degrees for about 15 minutes), then just added them to the skillet with the veggies for the final 30 minutes. The meatballs were so moist and flavorful and great with all those veggies. Served with whole wheat pasta and just loved this - thanks for sharing the recipe! Made for the Best of 2011 event, recommended by BLUE ROSEpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By BLUE ROSE
on November 16, 2011
This is a recipe you will be quite surprised how good this is.
Thanks to Please Review My Recipe I chose to try this recipe.
I chose to make our dish on top of the stove, browing the meetballs then placing them on top of the vegi's.
This recipe will be in a family favorite cook book here.
By Chef Tweaker
on February 07, 2011
As I was making these I started to have regrets and wondering if it would be a flop. I don't use tumeric much and I was worried that hubby wouldn't like the recipe. I was also a little frustrated with the instructions as written. The meatball ingredients are listed first but the instructions launch into the vegetable instructions saying to "add all the other ingredients". A newbie cook could easily get confused! Also in #4 it says to cook on low presumably in the oven. I'm not familiar with "low" in the oven so I just cooked at 350F which is a standard baking temp. Also as I'm now seeing your picture, I see you sliced the carrots, the instructions say diced carrots, peeled and sliced. So I diced the carrots. No harm done... they still tasted fine.
I live in the US where we don't default to metric but luckily I have a scale which converts. I used the full amount of carrots but only had about 500g of green beans. I told DH that it was supposed to have more but he said he liked the porportions that I made.
With the above complaints I was tempted to give it 3 stars but was surprised and pleased with the actual recipe. It was very easy to throw together and felt very "healthy" because of all the vegetables. In the past, DH has not been a big meatball fan but he said he liked them because they didn't dry out. I didn't have anything to serve it with except white rice... I think that flatbread would be the ideal choice. I still may try the original recipe one time to see which I want to make on an ongoing basis. Thanks for posting! Made for PRMR
(sorry I didn't take a photo, I forgot that this was a tagged recipe)
Serving Size: 1 (968 g)
Servings Per Recipe: 4