- Most Helpful
- Highest Rating
We liked them! But next time I will cook them at a lower temperature as the bottoms burned, even though I used the parchment paper and convection oven. Thank you for posting bluemoon, please see my rating system.
I really enjoyed these. Served at a football watching party today, and they were gobbled up! I decreased the amount of sage, used a mix of ground pork and veal, added minced garlic, and decreased the fennel seeds. Next time I will leave out the sage, and add some nutmeg and allspice for a different taste. Great recipe! Made for Please Review My Recipe Tag.
Took Lorrie's suggestion & doubled the recipe, then froze one just to see how it would be after a couple of weeks! The rest were served as part of a dippy-dinner & they were a big hit! I'd put out several sauces, one being my usual holiday cranberry sauce & the other more a salsa-cranberry combo & both were very good, though I liked the cranberry sauce better! Thanks for A GREAT KEEPER! [Tagged, made in Please Review My Recipe]
Made Holiday Tag! I used a mix of beef pork and veal for the ground meats...other than that I stayed true to the recipe. I doubled the batch and have lots in the freezer for when Santa arrives! I also made some up just as small meatballs...now I have to hunt down a nice dipping sauce for them.
This is excellent - we first noticed it in the Queensland Sunday Mail (but forgot to save it), then found it here. Next time we make them, we may cut them as smaller bite-size and serve with Cranberry dipping sauce. We made the recipe as is, but doubled the quantities, allowing us to freeze half uncooked.
Couldn't find fresh sage leaves so subbed with ground sage. Except for a very small case of dark bottoms these little appetizers went over very well.