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"This was absolutely fabulous! I have added it to my "make often" repertoire.We gobbled it up. I made as directed without the basil as I do not care for it. (Maybe I'll substitute thyme next time. Thanks for sharing!"
Jul 21, 2012 on Food.com
"I finally made this recipe long after I saved it (don't know why but the amount of salt in the onion soup probably scared me - which is silly cuz I've been using the Lipton onions soup meat loaf thing for years, where you put the whole thing in for 1 1/2 lbs. Well, no it's not salty at all, when you use half a package for at LEAST 1 pounds meat (..."
Sep 5, 2010 on Food.com
"This recipe is more than awesome. I made it with the famous meat-a-balls and the smells in the house were fantastic. I added a bay leaf, and tripled the garlic (heh heh, but I followed the instructions to a T as ordered and I'm glad I did! Oh, I also used high quality olive oil for frying the meatballs. This recipe makes a HUGE whack so it's grea..."
Nov 12, 2009 on Food.com
"These are THE BEST meatballs and sauce I have ever had. Italian chain restaurants should hang their head in shame. I will never use another recipe, thanks so much!"
Nov 12, 2009 on Food.com
"Was going to submit this recipe myself till I found it already here! This is one of my favorite recipes, the flavors work so well together and a neat change from using regular stewing beef. This also makes a great buffet dish. Inexpensive and easy with a gourmet taste. I agree though with a previous poster that you might want to cook it longer t..."
Apr 1, 2006 on Food.com
"Jenny, this is almost exactly how I make my kofte. Very authentic recipe! Living in Canada, I usually make them with lean ground beef and omit the mint. These go great with rice and yogurt garlic sauce (please see my recipe if you're interested. "
Jul 17, 2005 on Food.com
"This has long been one of my favorites (I'm Turkish too and your recipe is a very good one! The longer it sits in the fridge, the better it tastes. Sometimes I also like to add a little bit of lemon juice (about a tablespoon, or some fresh dill, as well."
May 20, 2005 on Food.com