When my daughter and her husband come to visit over the holidays, we enjoy nibbling on these mouthwatering meatballs while playing games. Water chestnuts add a bit of crunch. —Christine Martin, Durham, North Carolina
This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. —Toni Holcomb, Rogersville, Missouri
These are a favorite at parties and gatherings. The recipe is easy...and the meatballs can be made well ahead of time and frozen until needed. I think what makes them taste so good is the sauce. —Nathalie Wiedmann-Guest, Caledon, Ontario
Meet the Cook: Always a favorite with my children, grandchildren and friends, these delectable meatballs take little time to prepare because they don't need to be browned before being added to the sauce. I've found that the meatballs taste best if they are mixed just until all the ingredients are blended.
-Ann Rath, Mankato, Minnesota
These meatballs are a favorite around our area. On May 17, Norwegian Independence Day, many people serve them with a mashed rutabaga and potato dish. So this recipe is both delicious and very traditional.
GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor. The recipe was handed down from my husband's family several years ago.
I love to cook and found that this was an easy recipe to double and share with friends. The meatballs can also be frozen for a convenient meal at a later time.
-Gusty Crum, Dover, Ohio
Karen Mellinger Baker of Dover, Ohio blends a can of crushed pineapple into her meatballs to create a taste-tempting treat. Best of all, the sweet and tangy glaze that coats this big batch of bite-size snacks is a snap to prepare.
These hearty meatballs are a family favorite and a big hit wherever they go! In their delicious barbecue sauce, they're a perfect dish to pass and also work well as hors d'oeuvres. —Jane Barta, St. Thomas, North Dakota