19 Reviews

These are great! I cooked them in a large frypan with a lid and drop the meatballs in after I get the sauce simmering. The meatballs stay intact better this way. My kids love these. UPDATE: Fixed these again tonight and was inspired to add in a teaspoon or so of "Emeril's Essence". Very tasty.

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Sharlene~W March 14, 2002

This is a great make-ahead recipe for my bunco potlucks. I added a tsp of Italian Seasoning for a change and liked it. Very easy and Freezes great.

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windywood April 20, 2002

This recipe was very yummy, and very easy. I wanted to cook this in the oven, so I cooked it at 350-375 degrees for about 45 min. I served it with mashed potatoes and steamed carrots. My family loved it. My daughter gave this a 5 and she is very picky (unfortunately)Mandyj

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MandyJ November 12, 2002

I love this recipe, and so does my super-picky son! I've made these several times now. Each time, I've substituted ground turkey for the ground beef and added 1/4 cup oats to the mix to compensate for the extra moisture in the turkey. It comes out great this way! The first time I made them, I followed the recipe exactly (aside from the meat switch,) and they were yummy over rice. The second time, I used Cream of Mushroom soup for a different taste, and they were great over wide egg noodles. The third time, tonight, I swapped Italian Seasoning for the parsley, omitted the water, and added a can of chopped tomatoes, with juice, to the soup and Worscestershire sauce, then served them over rice again, although pasta would have been good too. I've really enjoyed this recipe, and it's now my standard meatball dish. It's infinitely customizable, simple, and the whole family loves it! Next time, I think I'll use Golden Mushroom or Onion soup and serve with mashed potatoes. Thanks for a great recipe, Amber Dawn!

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Candiss November 09, 2002

Great and easy to make!

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Vickie McCarthy June 08, 2003

I cooked these for dinner tonight, and the kids loved them. (used instant rice instead of long rice) My mom taught me how to cook these the way she did in a pressure cooker. As you can imagine that is not an option for me these days. Bless my mom for buying me a pressure cooker with the thinking i would actually use it. (I did and burnt it beyond repair on the first use!) I doubled this recipe since my daughter had a friend over and my son has a healthy appetite. I added a bit of crushed garlic also and the instant rice worked out better for me since all my dealing with regular rice and this dish have never worked and left the rice uncooked. Thanks we loved it!

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nat3774 March 04, 2012

These meatballs were really good! The only problem I had was that my frying pan was too big. When I put the sauce over the meatballs they were't covered all the way so they took an15 extra minutes to cook. I will make these again. Thanks!

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hungrykitten January 06, 2010

Oh thank you! My mother made this when I was a child and I've been trying to find the recipe. This isn't QUITE it but it's VERY close. To address Chef#442170 's concern, my mother browned the meatballs before adding liquid that might help, hers were never mushy. She also added rice to the liquid mixture so she had a "italian rice" type thing for a side.

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Teddy's Mommy June 06, 2008

Just what I was hunting for. Turned out great!

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mudmama June 30, 2007

Mine were very mushy, not sure what I did wrong. But they were still really tasty.

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amsinaz May 11, 2007
Porcupine Meatballs