I’ve been cooking 50 years and this dish is still one that guests ask for frequently. My No. 1 standby recipe also makes amazing hero sandwiches, and the sauce works for any pasta. —Jane McMillan, Dania Beach, Florida
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.
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.