I chose this recipe for PAC Fall 2008. I am picky about my meatballs and red gravy--but this was fantastic. I have always fried my paste, which took close to an hour. I really like the fact that I could throw this together quickly. For the meatballs, I used 1# of ground meat and 1# of ground pork. I put the meatballs in the red gravy raw and let them cook. I have always baked my meatballs for 30 min. then added them to the red gravy. This is my new favorite!
Absolutely delicious, did not need to add any additional seasoning. Even though I cut this recipe in half, both my husband & son had seconds and there is still enough for to freeze for leftovers later this month. Served this with salad and garlic bread. Sure to be another family favorite. Made, enjoyed, and reviewed for PAC, Spring 2008