- Patty's rating
- Reviewed on Feb 27th 2005
I prefer to make my meatballs with half ground beef and half pork sausage. It adds to the flavor, but you have to brown and drain before cooking them in the sauce. I also added some dijon mustard and garlic to the sauce to the cut the sweetness a little more. Made them recently for a cocktail party and everybody raved about them.