I'm always looking for recipes that are big on taste, but quick and easy to prepare, with little clean up. This one has it all. It's my son's favorite recipe and he requests it whenever he comes home to visit. I often double the recipe so that we have leftovers for the next day's lunches. —Michele Orthner, Edmonton, Alberta
Although this recipe is perfect for the holiday season, plan to use it all year-round—cranberries add "zing" to menus anytime. And, if you're looking for an appetizer idea, shape the meatballs smaller and serve with party picks.
This recipe was one of my mother's favorites, and now my family enjoys it as well. The beauty of this recipe is that the meatballs need not be browned. The gingersnaps are what gives the gravy its rich taste. I have, at times, substituted fresh ground turkey for the beef, and it works just as well.
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
This tasty main dish, pairing ham and pork, is a wonderful way to use up leftover Easter ham. Covered with a savory brown sugar sauce, these ham balls are hard to resist. —Ellen Benninger, Stoneboro, Pennsylvania
WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself.
Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that!
-David Stierheim, Pittsburgh, Pennsylvania
If you've never tried these two flavors together, you're in for a real treat! The garlic flavor is mellowed quite a bit by both the honey and the cooking process, so don't hesitate to use the full amount called for in this recipe.—Barbara De Boer, Teeswater, Ontario
This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! —Etta Winter, Pavillion, New York
Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice—but it's also good just as it is.—Savilla Zook, Seabrook, Maryland.