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Good meatballs, a little mushy.
a hit with everyone who tries it. Last time I made this I tried to adjust the recipe to make on the stove top to speed up the process. It was OK, but not nearly as flavorful as it is in the slow cooker. This is a recipe best left for the slow cooker.
This is a really delicious recipe and very filling. I made mine on top of the stove and let the balls simmer in the sauce for 30 minutes and put over 1 cup of whole wheat spaghetti and topped with 1 Tblsp of grated parmasean cheese for 1 more point. Chopped fresh parsley brightened it up visually.
I made the meatballs the night before and put them in the sauce leaving them overnight in the fridge. We had the Greek festival last week and the meatballs were very similar to the keftedes they served there. This will definetely be a regular recipe from now on! I'm going to try them with ground bison next time.