I have made the meatballs and all 3 of the recipes that call for them now. This one was great too. Definitely a keeper recipe. I did use a little cornstarch to thicken the sauce. Served over garlic-mashed potatoes but I want to have this again over egg noodles.
Made the recipe pretty much as-is, except I used turkey burger instead of ground sirloin (cheaper) and caraway seeds in place of fennel seeds (couldn't find any at the store). I thought it was very tasty! Could probably use 1/2t of the caraway seeds, as it had a bit too much sweetness for me. The meatballs were still very tasty. I cooked the onions and made the sauce in the same pan. The reviewer who said the sauce was runny must not have boiled the broth long enough. You have to let it get to just slightly over the thickness you want your sauce. The sour cream, butter, and vinegar thin it out slightly, but not a lot. Overall, thought it was a great recipe and will probably make again!Read More
The meatballs were ok, nothing to write home about. The sauce was terrible. Runny and bland.Read More
I loved these meatballs and all the other recipes that were featured with these. Made it as written and they were delicious! highly recommend!Read More
I saw this recipe in this month's Cooking Light magazine and decided to try it. I followed the recipe except for fresh dill as a garnish as apparently there was a run on fresh dill in Denver this week. The meatball cooking time was closer to 10-12 minutes. The result was delicious. My husband even raved over them. I will definitely make these again. Enjoy!Read More